Ingredients

1 pack tempeh (or Meat of your choice if preferred)

2 tbsp. coconut oil

1 medium brown onion (chopped)

2 cloves garlic (finely chopped)

3cm piece of fresh ginger (grated)

1 punnet grape/cherry tomatoes(chopped)

or 1 x 400g tin diced tomatoes

2 dessertspoons of fav. curry blend

1 x 425ml can coconut milk

1 large sweet potato (peeled and chopped)

Approx. 300g green beans (trim med and chopped into 3cm pieces)

medium head of broccoli (stalk removed)

1 tbsp. fresh coriander (chopped plus a little extra for garnish)

Good pinch of Himalayan salt

Method

Cut your tempeh into approx. 2cm chunks and gently fry in a non-stick pan in a little oil until just browned. Set aside. *Cook chicken, beef or fish here, if you wish to add that instead of the tempeh. Give the tempeh a go though. You might just like it!

In a larger non-stick pan, gently melt the coconut oil and cook the onions, garlic and ginger until softened and fragrant. Next add the curry blend and fry for about a minute. Should smell amazing at this stage!

Then add the coconut milk and a cup of filtered water, along with the sweet potatoes. Bring to the boil and cook for about 10 minutes until the potatoes soften a little. Then add the beans and cook until they’re tender.

Lastly add the broccoli, tomatoes, cooked tempeh, coriander and a little salt to taste. Stir through and cook a further few minutes until the broccoli is just tender.

Serve on a bed of either white or brown rice, whatever your preference, garnished with an extra sprinkle of coriander.

Enjoy ♥ Shaz

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