Peanut Tempeh Curry

Name: Peanut Tempeh Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10.5 oz spinach ((300 g)); 3 tomatoes; 7 oz tempeh ((200 g)); 1 red onion; 5 garlic cloves; 3 small chili peppers; 1 lime, juice of; 3 tbsp peanut butter; 7 oz coconut cream ((200 ml)); 2 tbsp oil; 1 tsp turmeric powder; 1 tsp coriander powder; 1 tsp salt; ¼ tsp pepper

Who still thinks making curries is difficult? Of course, some curries definitely take some time to prepare, but this peanut tempeh curry is one of the easiest curries out there.

This curry perfect for when you don’t have much time to cook, because this recipe can be ready in 20 minutes! It’s also great if you like to meal prep, since you can easily get 4/5 meals out of this recipe.

ingredients for peanut tempeh curry

Spinach, 10.5 oz (300 g)
Tomatoes, 3
Tempeh, 7 oz (200 g)
Red onion, 1
Garlic cloves, 5
Small chili peppers, 3
Lime juice, 2 tbsp

Peanut butter, 3 tbsp
Coconut cream, 7 oz (200 ml)
Oil, 2 tbsp
Turmeric powder, 1 tsp
Coriander powder, 1 tsp
Salt, 1 tsp
Pepper, ¼ tsp

peanut tempeh curry — Cut the onion, garlic and chili peppers

Cut the onion, garlic and chili peppers into small pieces. Heat a frying pan with two tablespoons of oil – I used coconut oil. Cook the onion, garlic and chili peppers for a few minutes on medium-high heat.
Meanwhile, cut the tempeh into cubes. Toss it in the pan together with the turmeric powder, coriander powder, salt, pepper and lime juice. Mix well and cook for a few more minutes on medium heat.
Wash the spinach and cut the tomatoes into cubes as well. Add to the pan.
Next, add the peanut butter and coconut cream. Stir everything together and cook for about 5-10 minutes until the spinach is wilted and the tempeh has a nice bite.
Serve the peanut tempeh curry with rice. Optional: garnish with roasted peanuts, coconut flakes or fresh cilantro.