One Pot Peanut Butter Tempeh Curry is a lip-smacking entrée that’s loaded with vegan protein. I made this recipe with simple ingredients and in few easy steps yet it’s satisfying and flavorful.
Fill your saucepan upto half and boil it. Then add tempeh pieces to it and let it cook for 5 minutes.
In the meanwhile heat olive oil in a nonstick pan and add garlic, basil and oregano.
Thereafter sauté chopped onion until they are translucent.
Afterwards toss in chopped green bell pepper. Let it cook for a few minutes.
While the curry is cooking, turn of the boiling tempeh flame and let it stay in the warm water.
In another small bowl combine peanut butter, soy sauce and sriracha sauce. Whisk it smooth and then pour it in the nonstick pan when onion and bell pepper is properly cooked.
Sauté it for 2 minutes and fold in boiled and drained tempeh.
Immediately add 1 1/2 cups water to it and salt as per your taste.
Then, mix it gently without crushing tempeh and let it cook on a low flame for 10-15 minutes.
Lastly, turn off the flame, garnish with crushed peanuts and serve warm with quinoa.
For this recipe I used fresh ground peanut butter (without any sweetener).