With two vegan sons at home it has been imperative that I extend my repertoire of plant-based dishes. Happily, I recently discovered tempeh – a protein rich product of Indonesian origin made from compressed and fermented soya beans. It is both tasty and easy to cook (win win) and has been a terrific substitute to fish or meat in some of my standard recipes.
I recently made a tempeh-based green curry which was a resounding success so I thought it churlish not to share the recipe in case there are others out there in a similar predicament.
(Serves 4 generously)
1 x red bell pepper
1 x yellow bell pepper
1 x large courgette cut into batons
1 x red chilli
1 x green chilli
2 x 180g packs of Tepeh pieces
1 x pack of cooked green lentils (250g)
1 x pack of green curry paste x 200g (Check for fish content if vegan or vegetarian)
1 x tin of coconut milk (400ml)
Finely slice the (de-seeded) peppers and chillies and sweat them down in a little olive oil with the courgette batons in a heavy lidded pan for 8-10 minutes so they start to soften but don't catch. Heat the tempeh pieces in a wok with a little oil and a good pinch of chilli flakes stirring until they are lightly-browned and cooked through. Add the cooked tempeh to the vegetable pan along with the (drained) lentils, curry paste and coconut milk. Heat all ingredients together until nicely melded and hot and then serve on steamed basmati rice and sprinkle with chopped coriander.
I'd pair that with an un-oaked white wine such as this month's Domaine Gardrat: Vin de Pays Charentais Sauvignon 2019 or a refreshing mid-weigh rosé like the Chinon: Domaine Jean-Maurice Raffault Rosé 2019.