Lemon Herb Tempeh Curry

Ingredients

• 300 g tempeh, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 150 g lettuce, shredded
• 150 g celery, sliced thin
• 30 ml olive oil and 15 ml lemon juice and 250 ml vegetable broth
• 300 g brown rice
• 15 ml chopped parsley and 15 ml chopped dill
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Cook 300 g brown rice according to the package directions and keep it warm.

2. Step 2

   Heat 15 ml oil in a deep skillet over medium heat and cook 1 onion, diced, for 3 minutes until softened.

3. Step 3

   Add 2 garlic cloves, minced, and stir for 30 seconds until fragrant.

4. Step 4

   Add 300 g tempeh, cubed, 150 g lettuce, shredded, and 150 g celery, sliced thin and toss everything together.

5. Step 5

   Pour in 30 ml olive oil and 15 ml lemon juice and 250 ml vegetable broth, bring the curry to a simmer, and cook it for 8 to 10 minutes.

6. Step 6

   Taste the curry and season it with salt and black pepper.

7. Step 7

   Spoon the curry over the cooked brown rice and finish it with 15 ml chopped parsley and 15 ml chopped dill.