2x Medium Onion
6 Cloves Garlic
Thumb size piece of ginger
1 1/2 Medium onionsÂ
4 cloves garlic
Thumb size piece of ginger
1 - 3 Chillies
1x 400g can coconut milk
1 1/2 tbsp peanut butter
1x tbsp curry powder
1x tbsp dried thyme
1x tsp chilli powder
2x tbsp light soy sauce
Salt and pepper
Juice from 1-2 limes
1x block tempeh
Stir fry veg of choice
1x tbsp coconut oil (optional)
Handful fresh coriander
Heat a frying pan over a medium-high heat while you cut the tempeh into strips. Once hot add some oil and cook the tempeh strips on each side for 4-5 minutes and set aside.
Heat a wok over a high heat, once hot add the coconut oil (or any other oil you like). Once hot finely chop the onions and add them to the wok with a pinch of salt, and cook until translucent.
Mince the garlic and ginger and finely chop the chillies and add all of them to the wok and cook for another minute. Add the dry spices, and once fragrant add the peanut butter, and mix to combine.
Add in the stir fry vegetables you like, I tend to use tender stem broccoli, bell peppers and mangetout but you can use anything you like. Stir fry for a few minutes before squeezing over the lime juice, adding the soy sauce and coconut milk. Stir everything together and then allow to simmer for 10-15 minutes.
Serve with rice or noodles and top with fresh coriander, sesame seeds and a wedge of lime
