Ingredients

The following ingredients have 4 Servings
  • 1pack 8oz original tempeh ((chopped into small squares))
  • 1 tbsp olive oil
  • 1 tsp dried garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup chopped white onion
  • 1 cup chopped green bell pepper
  • 1 tbsp peanut butter ((fresh ground))
  • 2 tsp low sodium soy sauce
  • 1 tsp sriracha sauce
  • 1 1/2 cups water
  • Salt as per taste
  • 1/4 cup crushed peanuts ((unsalted))

Instruction

  • Fill your saucepan upto half and boil it. Then add tempeh pieces to it and let it cook for 5 minutes.
  • In the meanwhile heat olive oil in a nonstick pan and add garlic, basil and oregano.
  • Thereafter sauté chopped onion until they are translucent.
  • Afterwards toss in chopped green bell pepper. Let it cook for a few minutes.
  • While the curry is cooking, turn of the boiling tempeh flame and let it stay in the warm water.
  • In another small bowl combine peanut butter, soy sauce and sriracha sauce. Whisk it smooth and then pour it in the nonstick pan when onion and bell pepper is properly cooked.
  • Sauté it for 2 minutes and fold in boiled and drained tempeh.
  • Immediately add 1 1/2 cups water to it and salt as per your taste. 
  • Then, mix it gently without crushing tempeh and let it cook on a low flame for 10-15 minutes.
  • Lastly, turn off the flame, garnish with crushed peanuts and serve warm with quinoa.