300g tempeh, cut into even-sized cubes or strips
1 cup quinoa, cooked
2 cups vegetable stock
1-2 tbsp. virgin coconut oil
1 long red chilli, sliced
1 red onion, sliced finely
1 tsp ginger, chopped
1 clove garlic, chopped
1 handful snow peas, chopped on the diagonal
1 packet baby spinach leaves
¼ cup coriander, chopped
1 tbsp AYAM green curry paste
1-2 tbsp AYAM coconut milk
1 squeeze lime juice
In a saucepan place quinoa and vegetable stock, bring to the boil, simmer until quinoa is tender and liquid is absorbed.
Meanwhile, heat oil in a pan add onion, garlic and ginger, and cook for 2-4 minutes, add curry paste and stir-fry until fragrant. Add in tempeh and cook through.
Toss in snow peas and stir-fry until slightly tender. Add coconut milk and cooked quinoa, stir well adding extra coconut milk if drying out.
Fold in baby spinach leaves and coriander, and squeeze of lime, serve!