Tempe Coconut Curry
recipe

A quick and delicious curry that combines lupin tempeh, chickpea noodles, coconut milk, and beans. This dish is ready in just ten minutes, making it perfect for a busy weeknight.
Preparation Time: 10 minutes
Serving Size: 2-3 servings
Ingredients:
- 200 g lupin tempeh
- 150 g chickpea noodles
- 400 ml coconut milk
- 1 can of beans (e.g., black or kidney beans)
- 1 tbsp curry paste (of your choice)
- 1 tbsp oil for frying
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions:
1. Cook the chickpea noodles according to the package instructions. Drain and set aside.
2. Heat the oil in a frying pan over medium heat. Add the cubed lupin tempeh and fry until golden brown.
3. Add the curry paste to the pan and mix well with the tempeh. Sauté for an additional minute.
4. Pour in the coconut milk and add the rinsed beans to the pan. Stir and let simmer on low heat for about 3-5 minutes.
5. Season with salt and pepper to taste.
6. Serve the curry over the chickpea noodles and garnish with fresh cilantro if desired.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 20 g
- Carbohydrates: 45 g
- Fat: 25 g
- Fiber: 10 g

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