This tempeh coconut curry is another quick go-to if you’re short on time but in need of a flavorsome and wholesome meal. The tempeh is nutty and filling, an easy protein to keep in the fridge.
Heat 1 tablespoon of oil in a wok or heavy set pan. Fry the diced onion until translucent. Add ginger and garlic and fry for another minute.
Add the yellow curry paste, coconut milk and stock. Stir and bring to the boil.
Add the sweet stem broccoli and capsicum and simmer for a few minutes, until the broccoli is tender. Take off the heat.
Heat the other tablespoon of oil in a non-stick frying pan and fry tempeh until golden. Add the honey and soy sauce and fry for a further minute.
Serve bowls of the coconut curry with tempeh and hot rice. Garnish with fresh coriander and lime wedges.