INGREDIENTS
Main
tempeh, diced
250g
edamame
200g
leeks, diced and washed
100g
Thai red curry paste
2 tbsp
coconut milk
500ml
Riceberry rice (cooked weight 200g)
65g
wild rice (cooked weight 200g)
65g
barley (cooked weight 200g)
65g
lime, juiced
½
basil, torn
15g
olive oil
2 tsp
salt
1g
pepper
1g
chilli, sliced
1
METHOD
Sear the tempeh until well browned.
Sauté the curry paste and cook for 1 minute.
Add coconut milk and allow it to boil for a few minutes.
Add the leeks and tempeh to the coconut milk mixture and cook for a further 2 minutes.
Add the edamame beans and cook for a few minutes more.
Once cooked, add the torn basil and lime juice and season accordingly.
Heat the grains (riceberry rice, wild rice and barley) and divide between four bowls.
Spoon the curry over each bowl and garnish with slices of chilli.
Serve and enjoy!
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 436g serving
% RNI
Energy kJ
420
5%
1830
21%
Energy kcal
100
5%
435
21%
Fat
3.0g
4%
13.0g
18%
Low
Saturates
0.6g
3%
2.5g
12%
Low
Total sugars
2.0g
2%
8.8g
9%
Low
Salt
0.19g
3%
0.82g
13%
Low
Protein
5.2g
-
22.6g
-
Carbohydrates
12.8g
-
55.8g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
