Coconut & Peanut Butter Curry
I've made this curry several nights in a row because it was so good! I love using tempeh for protein as it yields a different level of "curry absorption" which results in an awesome flavour explosion and mouth feel. Use whatever veggies you love that are in season, I chose these veggies to keep the recipe keto/low carb. You can use regular peanut butter but the Yummee Gluten Free Chilli & Lime Peanut Butter really takes this recipe to a whole new level! Get amongst it.
Macros Per Serve:
Calories: 319.40 kcal Net Carbs: 10.7 grams Protein: 13 grams Fat: 25.8 grams
Makes 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
400 grams broccoli florets
800 grams bok choy roughly chopped
50 grams mushrooms sliced
50 grams yellow capsicum sliced
1 medium carrot sliced
300 grams tempeh diced
4 tbsp veggie stock powder
1 tbsp curry powder
2 tbsp grated ginger
5 grams lemongrass sliced thinly
2 red chillis sliced (leave seeds if you like it hot)
2 heaped tbsp Yummee Gluten Free Chilli & Lime Peanut Butter
1 x 400 ml can coconut milk
1 tbsp coconut oil
- Heat the coconut oil in a large saucepan and saute the curry powder, veggie stock, lemongrass, ginger and half of the chillis until fragrant
- Add the veggies and tempeh. Stir fry for 5 minutes.
- Add coconut milk and peanut butter and stir well to combine.
- Cover and allow to simmer for 25 minutes or until veggies are tender and tempeh has absorbed all the flavour. Enjoy with love.