Having a curry spice on hand is such a delicious way to diversify the way you cook vegies and proteins and this recipe is a wonderful example of just that. If you don’t have tempeh then an organic tofu, chicken or fish will work well, too.
Serves: 2
=R1=
Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 300g tempeh sliced into 1cm thick pieces or protein of choice
- 300g parsnip, sliced thin on the round
- 300g carrot, sliced thin on the round
- 3 tbsp coconut oil, melted
- 2 tsp curry spice blend
- ½ cup uncooked quinoa
- 1 tsp ground turmeric
-
Mint & Apple Salad - 1 small (100g) green apple, diced
- ½ green capsicum
- ½ lemon
- ¼ cup mint leaves, finely sliced
- 2 tbsp coconut cream or yoghurt
Method
- Preheat oven to 200°C and line baking tray with greaseproof paper.
- Place tempeh, parsnip and carrot on tray, drizzle with melted coconut oil, sprinkle with curry spice blend, toss to coat then place in oven to cook for 20 mins.
- While tempeh and vegetables are baking, cook quinoa and ground turmeric with ¾ cup water and set aside.
- Make mint and apple salad by combining all ingredients in bowl and tossing gently.
- Once tempeh and vegetables are ready, divide between two bowls and serve with quinoa and mint and apple salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
