Mango coconut tempeh
- cook, Coconut, delicious, Mango, High in protein, Recipe, fast, soy, tempeh, tempehmanufaktur, vegan, vegetarian
approx. 30 min.
Mango coconut tempeh
Number of portions
- 0.25 Onion
- 0.5 Garlic clove
- Small piece of ginger
- 0.25 teaspoon coconut oil
- 0.5 teaspoon paprika powder
- 0.5 teaspoon curry paste or spice
- 0.75 tbsp tamari or soy sauce
- 0.25 Mango
- 0.25 Tin of coconut milk or (oat) cream
- 100 g tempeh nature
- Juice from 0.125 Lime
- A little salt and pepper
- 87.5 g Rice
- Spring onions, black and white sesame seeds as topping
Description
Fruity, creamy and delicious: tempeh in mango-coconut sauce brings exotic indulgence to your kitchen!
Preparation
Cook the rice with a little salt.
Finely chop the onion, garlic and ginger and sauté in a pan with the coconut oil. Add the paprika powder and curry paste and sauté briefly, then deglaze with the soy sauce and place in a blender.
Cut the mango into cubes and add to the blender along with the coconut milk and puree until smooth. Season the sauce to taste with salt, pepper and lime juice.
Dice the tempeh and fry in coconut oil until golden brown. Add the mango and coconut sauce and simmer again briefly.
