Chickpea Tempeh and potatoes with coconut milk and curry


  • 2 orange carrots
  • 2 orange sweet potatoes of medium size
  • 400 gr of chickpea tempeh
  • 2 spoons of coconut oil
  • 1 teaspoon curry
  • 300 ml of coconut milk
  • 2 tablespoons of coconut rape

Peel the carrots and beaten, peel and cut into cubes.

Pour the orange cubes into a wok and leave to flavour in coconut oil, then pour a little water (1 coffee cup) and cook for 15 minutes.

Add the diced chickpea tempeh and the curry. Mix well and cook for another 10 minutes.

A few minutes before completing the cooking, add the curry milk, mix well and leave to thicken.

Serve with coconut rape.

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