Loaded Vegan Red Curry

Serves 2
Time 20 minutes


1 tbsp extra virgin olive oil

2 tbsp coconut oil

1 packet (300g) plain tempeh

2 tbsp red curry paste 

1 x (270ml) can coconut milk

1 tbsp light soy sauce

½ tbsp coconut sugar

1 tbsp lime juice

1 can chickpeas, rinsed and drained 

100g mushrooms, halved

100g sugar snap peas

100g baby corn, halved lengthwise

1 bunch Thai basil 


To serve 

1 cup quinoa


In a medium saucepan boil quinoa as per packet instructions.

In a medium frying pan over medium heat fry the tempeh in extra virgin olive oil until golden brown on both sides (about 2-3 minutes). Set aside.

In a large pot over medium heat the coconut oil and add the red curry paste. Stir for a minute to toast the spices. 

Stir through the coconut milk and light soy.

Add chickpeas, vegetables, coconut sugar and cover. Simmer for about 5 minutes until vegetables are tender.

Add fried tempeh to curry and cook for a further 2-3 minutes.