Veggie Foodie

Ingredients:

• 1 cup chopped cauliflower
• 1 cup broccoli florets
• 1 cup chopped red bell pepper
• 200 g tempeh, cut into 1 cm cubes
• 1/2 can pineapple, drained
• 1/2 cup roasted peanuts
• 1 can thick coconut milk (400 ml)
• 1 tbsp vegetable oil
• 1 medium onion, peeled and diced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp red chili powder
• 1 tsp curry powder
• 1 tbsp sugar
• 2 tsp salt or to taste

Method:

1. Individually stir fry the vegetables and tempeh with about 1/4 tsp salt each and keep aside
2. Heat the oil in a large pan
3. Sauté onions till light brown in color
4. Add ginger and garlic paste and sauté for 30 seconds
5. Add chili powder, curry powder and sauté for 30 seconds
6. Add coconut milk, 1 cup water, salt, sugar and bring to boil and then lower the heat to low-medium
7. Add all the vegetables, pineapple and roasted peanuts and cook for 3-4 minutes on low-medium heat
8. Serve hot with jasmine rice or flaky Malaysian prata (similar to India bread, paratha)

Serves: 4