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TEMPEH & LYCHEE RED CURRY WITH TURMERIC CAULIFLOWER RICE

Servings: 4 people
Calories: 622kcal

Ingredients

Curry ingredients

  • 2 tbsp olive oil
  • 3/4 red onion cut into thin slices
  • 4 cloves garlic minced
  • 1 thumb size piece of turmeric finely sliced
  • 1 thumb size piece ginger finely sliced
  • Roots and stems of 1 bunch coriander finely chopped
  • 1/2 red chilli
  • 4 tbsp red curry paste
  • 4 kaffir lime leaves
  • Juice of half a lime
  • 1 can organic coconut cream
  • 2 tbps Braggs all purpose seasoning or Tamari
  • 1 med carrot cut into 2cm pieces
  • 1 med sweet potato cut into 2cm pieces
  • 300 g (or 1 block) Tempeh cut into squares
  • 1 can lychees
  • Salt and pepper to taste

Cauliflower turmeric rice ingredients

  • 1/2 large cauliflower
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp ground turmeric
  • Salt and pepper to taste

Instructions

Curry Instructions:

  • Heat heavy based pot and add olive oil.
  • Fry onion and garlic until softened.
  • Add coriander stems, ginger, turmeric and chilli and fry until aromatic.
  • Place curry paste in pot and stir until combined with other ingredients and fragrant.
  • Add juice of ½ lime to help deglaze pot the add coconut milk and braggs then bring to boil.
  • Reduce the heat and add kaffir lime leaves, sweet potato and carrot and let simmer until vegetables have lightly softened.
  • Add Tempeh and cook for a further 5 minutes until vegetables are nicely softened and tempeh is cooked through.

Cauliflower rice Instructions:

  • Cut cauliflower into chunks and put in a food processor and pulse until it resembles rice.
  • Heat a heavy based frypan and add olive oil.
  • Fry garlic until softened then add cauliflower.
  • Sprinkle with ground turmeric and mix through.
  • Fry for roughly 6 – 8 minutes moving it around the pan with a wooden spoon to stop sticking.
  • Season with salt and pepper.

To serve

  • Serve your curry with cauliflower rice, fresh chilli, coconut yoghurt, fresh coriander and a squeeze of lime