A thumb-sized piece of fresh ginger,
1/2 red chilli
1 x 300g pack of tempeh (if not available substitute with firm tofu/oyster mushrooms)
green part of a small bunch of scallions
2 red peppers (250g)
1 courgette (300g)
220ml of full fat coconut milk
400ml water
4 tbsp tamari/soy sauce
Juice of 2 limes
2 tbsp maple syrup
2 tbsp curry powder
1 tsp salt
½ a head of pak choi,
small bunch of fresh coriander
1 pack bean sprouts
Serving suggestion: brown rice, brown rice noodles or quinoa
50% Complete
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