Red curry with tempeh, fresh and fermented vegetables

Ingredients
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250 g wholegrain rice
1 red onion
1 clove of garlic
1 thumb-sized piece of ginger
1 small butternut squash
200 g broccoli
1 packet of lentils tempeh from Tempeh Manufaktur
some coconut oil for frying
4 tsp red curry paste
800 ml coconut milk
200 ml vegetable stock
1 pack of frozen peas
2 tsp cayenne pepper
salt
2 tbsp turmeric cauliflower
2 tbsp white kimchi

This is how we proceed
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1. Cook the rice according to the packet instructions.
2. Peel and finely chop the red onion, garlic and ginger.
3. Wash the butternut squash and broccoli and cut into small pieces.
4. Also cut the tempeh into bite-sized pieces.
5. Sauté the onion, garlic and ginger in a pot with a little coconut oil, then add the butternut squash and broccoli. Mix the vegetables with the curry paste and fry everything briefly.
6. Deglaze with coconut milk and vegetable stock, then add the peas and tempeh and bring to the boil. Reduce the heat and allow the curry to simmer for a few minutes.
7. Once all the ingredients are cooked, serve the curry with the rice on plates and top with 2 tbsp of turmeric cauliflower and white kimchi.

The perfect comfort food with colorful ingredients – plenty of variety for the gut microbiome. This dish contains over 15 plant-based foods that your microbes will love. Perfect for a balanced diet. Enjoy the taste.

Tip
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The ingredients for the red curry dish are perfect for meal prep.