Green coconut curry

2 persons
25 min cooking time

Ingredients

150-200 grams brown rice
1 small aubergine
1 packet BUMI tempeh Asian spiced
1 onion
50 grams shiitake
1 lemon grass stalk
1 tbsp sunflower or coconut oil
1/2 packet (25 grams) good quality green curry paste
200ml coconut milk
50 grams bean sprouts
2 sprigs coriander
1 spring onion
1 lime, in segments
Optional: handful (roasted) cashew nuts

Preparation

Cook the brown rice according to the instructions on the packet and leave it to stand while you prepare the curry.

Cut the aubergines into pieces similar to the size of the tempeh cubes. Cut the onions and the shiitake into strips. Tap the lemongrass stem a few times with the back of your knife to crush it.

Heat the sunflower or coconut oil in a wok or deep frying pan and add the onion. Fry this over a high heat and after about 1 minute add the aubergine. Fry this for a further 5 minutes on a medium heat and then add the shiitake and the stem of lemongrass. Stir briefly and then add the curry paste.

Turn up the heat, pour in the coconut milk and bring to the boil. Once the curry is boiling, add the tempeh cubes. Stir well, then turn the heat down and leave to simmer for 5 minutes. Stir the bean sprouts into the curry after 5 minutes and serve with the rice in a nice bowl. Garnish with some chopped coriander, slices of spring onion and a wedge of lime.

Tip: Garnish with roasted cashew nuts.