Vegetarian Green Curry
Serves 3
- 1 tbsp extra virgin olive oil
- 1 brown onion, cut into wedges
- 300 g tempeh, thinly sliced and cubed
- 2 tbsp green curry paste
- 400 ml tin coconut milk
- 1 large carrot, cut into coins
- 100 g broccoli, cut into florets
- 100 g snow peas, ends removed
- 100 g bamboo shoots, drained
- 250 g brown rice, cooked
