Ambika Yoga

Sivananda yoga classes in Brussels

Vegan thai vegetable and tempeh curry

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I love Thai food and especially everything with coconut and curry. I’ve made a vegan, gluten free curry with seasonable vegetables. Curries can be made with just about any vegetable or plant-based protein source (tofu, tempeh, seitan, pulses). It’s important to cut the vegetables in more or less the same size and to first add the ‘harder’ vegetables so they have more time to get tender. This is not a sattvic recipe as I’ve added some onion and garlic, but you can obviously leave that out. This recipe was inspired by the book Coco by Marie Laforet vegan cook, blogger, photographer and writer of cookbooks.

Ingredients (2 people)

  • 20140711_194810Soba noodles (example: brown rice noodles)
  • 1 can of coconut cream (400 ml)
  • 200 g tempeh (I used smoked tempeh for added flavour)
  • 1 red bell pepper
  • 0,5 zucchini
  • 1 small broccoli
  • 0,5 a red onion (optional, not sattvic)
  • 2 cm of fresh ginger
  • 1 garlic clove (optional, not sattvic)
  • 3 tbsp of tamari sauce
  • 2 tbsp of vegan thai red curry paste (I love the GEO organic vegan brand)
  • 1 tbsp of peanut butter
  • 2 tsp of turmeric powder
  • 1 tsp of cumin powder
  • 1 tsp of asafoetida
  • Pinch of Cayenne pepper
  • Salt & pepper
  • Some unsalted, raw cashew nuts
  • Coconut oil (for frying)

Preparation

  1. Thai curryClean and wash the vegetables and cut in similar sized pieces.
  2. Boil water and poor over the broccoli florets and allow to soak for 5 minutes.
  3. Peal and slice the ginger in small bits.
  4. Cut the tempeh in 1 cm squares.
  5. Heat up the coconut oil in a frying pan (wok) and add the onion, stir fry for 2 minutes and add the ginger and the garlic , fry for 1 more minute before adding the tempeh. Fry for 3 minutes, or until the tempeh is golden.
  6. Add the red bell pepper, stir fry for 2 minutes.
  7. Add the broccoli, stir fry for 2 minutes.
  8. Add the zucchini, stir fry for 2 minutes.
  9. Add the turmeric, cumin and asafoetida and mix with the vegetables.
  10. Add the tamari sauce, the curry paste and the peanut butter and allow the vegetables and tempeh to be coated with the mixture.
  11. Finally add the coconut milk, bring to boil and allow to simmer for about 10 minutes or until the broccoli is done but not too cooked.
  12. In the meantime bring enough water to boil for the soba noodles, add the noodles, bring to boil and lower to medium heat for about 5 minutes (see package instructions).
  13. Check the flavour of the sauce and season with salt, pepper and Cayenne to your taste.
  14. Once the noodles are done, rinse them under cold running water for a moment and directly serve with the curry sauce and garnish with some cashew nuts.

Amaizin coconut milk (organic and without any additives)amaizinthai red curry paste

&

Thai Red Curry Paste (certified organic & vegan)  

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Author: Ambika Yoga

Ambika Yoga is about the 5 points of yoga: proper exercise, proper breathing, relaxation, proper diet, positive thinking & meditation. Want to feel energized with a healthy body & mind? Come and join the classes !

One thought on “Vegan thai vegetable and tempeh curry

  1. Pingback: Going Veg workshop & cooking class on 9 September | Ambika Yoga

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