John Myers
Cauliflower and Spinach Curry with Tempeh
The perfect cauliflower and spinach curry with tempeh recipe with a picture and simple step-by-step instructions.
- 200 g Basmati rice
- 400 g Tempeh
- 1 medium sized Fresh shallot
- 1 medium sized Clove of garlic
- 1 cm Ginger
- 900 g Cauliflower fresh
- 400 g Frozen spinach
- 500 ml Coconut milk thin
- 1 tbsp Red curry paste
- 2 tbsp Rapeseed oil
- 0,5 tsp Ground turmeric spice
- 2 tbsp Maple syrup
- 0,5 tsp Pumpkin seeds
- 0,5 tsp Sunflower seeds
- 0,5 tsp Pine nuts
- 4 tbsp Rocket pesto
- 0,5 tsp Salt
- Cook basmati rice in plenty of salted water according to the instructions on the package.
- Tempeh: the meat substitute from Indonesia is made from soy beans like tofu. However, not from soy milk, but from fermented soy beans. Tempeh is very digestible and the taste is reminiscent of mushrooms. Cut tempeh into slices.
- Peel the shallot and garlic and cut into small pieces. Peel the ginger and cut small pieces. Heat the oil in a pan, fry the shallots, garlic and ginger in it. Add the tempeh, fry and remove.
- Wash and clean the cauliflower and cut into florets, stir in coconut milk, turmeric and syrup, bring to the boil, add cauliflower and cook covered over medium heat for 15 minutes. Add spinach and tempeh about 2 minutes before the end of the cooking time and Fold in the pesto. Kernels: Roast the pumpkin seeds, sunflowers and pies in a pan without fat.
- Arrange cauliflower and spinach curry with tempeh and rice on plates. Serve sprinkled with roasted seeds.
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