Pumpkin & Tempeh Coconut Curry
Vegetarian. Gluten Free. Vegan. Dairy Free..
1 tsp of ginger
1 tsp of garlic
1-2 tsp of coconut oil
1 tsp of turmeric
1/2 tsp of curry powder
1 cup of peas
120g green beans
300g of tempeh
1/2 tsp of vegetable stock in 1 cup of water
1/2 tin of coconut milk
1/2 cup of sunflower seeds
Salt, pepper & chilli to taste
Saute onion, ginger & garlic in coconut oil until fragrant. Remove from the heat and place in a bowl to the side.
Chop up pumpkin and place it in a fry pan with coconut oil and sprinkle with himalayan crystal salt (or any salt really but this one is my favourite) Saute the pumpkin until it has started to soften. Once is has started to soften add coconut milk, stock, spices, broccoli, beans, peas, salt, pepper chilli & onion mix back into the fry pan on low heat.
Chop tempeh into cubes and in a seperate pan, fry until its light brown on both sides. Add the tempeh into the pumpkin mix and along with the sunflower seeds.
Simmer on low heat for 10-15mins or until mixture has thickened to the desired consistency (as the pumpkin breaks down it will make the sauce a bit thicker). Serve with brown rice, naan bread & coconut yogurt.