Indian sweet potato curry with brown rice and BUMI indian tempeh

Number of servings: 2-3

Ingredients:

175g BUMI indian tempeh

300g sweet potato

1 red pepper

 1 yellow pepper

1 spring onion

1 yellow onion

3 garlic cloves

1 tbsp fresh ginger

1 tbsp peanut butter

half a can (200ml) of coconut milk

50 ml vegetable stock

1 tbsp red curry paste

1/2 tsp turmeric

1/2 tsp cumin

1 tsp lemon juice

Optional: fresh coriander, sesame seeds, chilli flakes

Preparation:

Preparation:

1. Cook the rice

Cook the brown rice according to the packet. Bring water to the boil in a saucepan and add the rice. Stir well immediately. Lower the heat and cook for 10-15 minutes, depending on the cooking time on the packet. When the rice is cooked, drain it and return it to the pan. Leave it to stand while you prepare the sauce and vegetables.

2. Prepare the sweet potato

Heat some olive oil in a large pan and add the garlic, onion and ginger. Fry this for about 1-2 minutes until it becomes translucent. Peel and wash the sweet potato and cut it into cubes. Add this to the onion, garlic and ginger and fry for about 2 minutes. Finally, add the curry paste, peanut butter and spices. Stir well.

3. Simmer down!

When the sweet potato has baked along for a few minutes, add the coconut milk, vegetable stock and lemon juice. Stir well, lower the heat and let it simmer for 15 minutes.

4. Add the other vegetables

When the sweet potato is soft after a few minutes, add the red and yellow parika. Lower the heat, stir well and leave everything to simmer for a further 5-10 minutes. Stir regularly. Taste whether the curry can be spiced up a little. If necessary, add some chilli flakes for more spice!

5. Add the tempeh

Finally, add the tempeh and cook for about 2 minutes. Stir everything well again. Turn off the heat and cut the spring onion into chunks.

6. Garnish and serve!

Divide the curry between the plates and add the rice. Finish the curry with the spring onion and add some fresh coriander and/or sesame seeds. Enjoy your meal!