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What you'll be getting:
Tempeh Red Curry
Per Serving:
3/4 c cooked jasmine rice
140 g veggies (broccolini, cabbage, bok choy, carrots, peppers, zucchini, celery)
3 oz tempeh (marinating in liquid aminos, ginger juice and oil)
3/4 c simmering sauce (coconut oil, red curry paste, liquid aminos, ginger, sugar)

Equipment needed: 1 large pot with a lid

Start by heating up your pot on high heat, when hot add the tempeh.

Place a lid on your pot, lower the temperature to a medium heat and continue to cook the veggies for 3 minutes.

After your tempeh gains some color (roughly 2 minutes) add the veggies.

The rice is fully cooked and just need to be warmed, once the timer for the curry goes off, top the rice with the veggies and tempeh. From start to finish this dinner takes roughly 15 minutes. Enjoy!

When the timer goes off, add the simmering sauce to the pot and place the lid back on the pot. Lower the temperature to the lowest setting and simmer for 10 minutes.

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