Coconut and lime tempeh with green beans and jasmine rice

Ingredients

For 1 serving

• Tempeh120 g
• Coconut milk40 ml
• Green beans100 g
• Ginger5 g
• Garlic1 clove
• Turmericto taste
• Lime juiceto taste
• Peanut oil1 teaspoon
• Jasmine rice45 g
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Bring a small pan of water to the boil, salt it and cook the jasmine rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile cut the tempeh into 1.5 cm cubes; top and tail the green beans, wash them and cut into 3–4 cm lengths; chop the peeled garlic and ginger.
3. Heat the groundnut oil in a pan over medium heat and fry the tempeh with the garlic, ginger and turmeric for 5 minutes, stirring, until the tempeh is golden and the spices fragrant.
4. Add the green beans, coconut milk and just under half a glass of water, cover and cook over medium-low heat for 8 minutes, until the beans are tender and the sauce has thickened slightly.
5. Turn off the heat, finish with the lime juice and salt and serve with the rice.