Dinner Red Curry with Vegetables and Tempeh
Vibrant red curry with tempeh and vegetables, a vegan dish with 17g protein and fiber-rich veg.
Overview
Calories per serving 350kcal
Cooking time 22min
Food score
87%Tempeh and pumpkin contribute 7 g fiber and plant-based protein, with sodium kept refreshingly low, though coconut milk adds 11 g saturated fat.
Macros
24 g Carbs · 27%
17 g Protein · 19%
22 g Fat · 55%
7 g Fiber
Ingredients
1 serving
- tempeh, cubed120 g
- red curry paste1.5 tbsp
- light coconut milk3/4 cup
- pumpkin, cubed3/4 cup
- bell pepper1/2 cup
- Thai basil1/4 cup
- tamari1 tsp
How to cook
- Fry red curry paste in coconut cream until fragrant.
- Add remaining coconut milk and bring to a simmer.
- Add tempeh, pumpkin and pepper; cook until tender.
- Season with tamari and finish with basil.
