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.