Caribbean chicken curry
Make this West Indian-style curry in half an hour. With coconut, cinnamon, cherry tomatoes and sweet potato, this quick chicken curry is a tasty and filling midweek dish for four.
Tempeh stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp crunchy peanut butter
- 2 tbsp tamari
- 1 tsp garlic and ginger paste
- 1 tsp crispy chilli oil
- ½ lime
- 1 tbsp sesame oil
- 200g tempeh
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- ½ red onionthinly sliced
- 1 yellow pepperdeseeded and thinly sliced
- 100g tenderstem broccolitrimmed and halved
- noodles or riceto serve
- 30g salted peanutsroughly chopped, to serve
- 15g corianderroughly chopped, to serve
Nutrition:
- kcal503
- fat31g
- saturates3.6g
- carbs17g
- sugars8.7g
- fibre12.1g
- protein32.9g
- salt2.6g
Method
step 1
Whisk together the peanut butter, tamari, garlic paste, chilli oil, lime juice, half the sesame oil and 1 tbsp water in a large bowl. Cut the tempeh into ½cm strips and toss to coat in the sauce.
step 2
Heat the remaining sesame oil in a large non-stick pan and cook the tempeh for 4-5 mins, turning occasionally, until crispy all over. Remove with a slotted spoon.
step 3
Add the vegetable oil and rice vinegar to the peanut sauce, then scrape out into the pan. Add the veg and cook for 3-4 mins or until just tender, then stir in the tempeh. Cook for 1 min, stirring until well combined.
step 4
Serve with noodles or rice, and scatter over the chopped peanuts and coriander to serve.
