Tempeh and pumpkin coconut curry with basmati rice

Ingredients

For 1 serving

• Tempeh150 g
• Pumpkin150 g
• Spinach80 g
• Coconut milk40 ml
• Basmati rice35 g
• Curry powder1 teaspoon
• Ginger5 g
• Peanut oil1 teaspoon
• Cilantro3 g
• Saltto taste

Contains: nuts, soy

In season: September – February

Method

1. Bring a small pan of salted water to the boil and cook the basmati rice for 10–12 minutes, until tender; drain.
2. Meanwhile cut the tempeh into 2 cm cubes and blanch them in boiling water for 5 minutes; drain. Peel the pumpkin and cut it into 1.5 cm cubes; peel and grate the ginger.
3. Heat the oil in a saucepan over medium heat, add the ginger and curry powder and toast for 30 seconds, until fragrant; add the tempeh and pumpkin and fry for 3 minutes, stirring.
4. Pour in the coconut milk with half a glass of water, salt, cover and cook over low heat for 12–15 minutes, until the pumpkin is tender and the sauce creamy.
5. Add the washed spinach and cook for 2 minutes, until wilted. Serve the curry with the rice and the torn coriander.