Lunchtime Inspiration: Coconut Curry with Tteokbokki & Black Bean Tempeh 🍛

Creamy, spicy, quick. Exactly what we want midweek when lunch needs to be fast but still taste of something.

This time a classic coconut curry and Korean rice cakes (tteokbokki) meet our Black Bean Tempeh – fried until crispy and deglazed with soy sauce.

Ingredients for 2 people

Curry:

• 1 onion
• 2 garlic cloves
• 2 carrots
• 1 sweet potato
• 100 g red lentils
• 2 tbsp red curry paste
• 8 curry leaves
• 200 ml coconut milk
• hot water as needed
• oil
• pepper

Topping:

• 300 g tteokbokki (Korean rice cakes)
• 200 g Black Bean Tempeh
• 2 tbsp light soy sauce

Garnish:

• fresh parsley or chives

Method

1. Sweat the onion, add the red lentils and sweat briefly together.
2. Add the carrot, garlic and sweet potato and let them soften briefly.
3. Stir in the curry paste and top up with hot water. Add the curry leaves and pepper and simmer until the carrots are tender.
4. Add the tteokbokki and coconut milk and keep simmering until the rice cakes are soft.
5. Meanwhile, dice the tempeh, fry until crispy and deglaze with soy sauce.
6. Serve the curry in bowls, top with the tempeh and tteokbokki and garnish with parsley or chives.
   
   

Enjoy! 🍛

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More recipes with our tempeh are coming soon here on the blog. You'll find our Black Bean Tempeh here in the shop.