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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
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