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
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.