Coconut Sauce with Tempeh, Roasted Garlic Green Beans, Rice Noodles and Crunchy Peanuts

Ingredients

  • tempeh
  • half a diced red onion
  • crushed garlic
  • 1/2 can coocnut milk (200ml)
  • 2 tbsp sweet chili
  • 1 heaped spoon peanut butter

Preparation

  1. Fry tempeh in some oil along with half a diced red onion and crushed garlic

  2. One crispy pour in 1/2 can coocnut milk (200ml), 2 tbsp sweet chili and 1 heaped spoon peanut butter. Mix. Allow to thicken

  3. Boil rice noodles

  4. Roast the green beans at 200C for 25 minutes. Coat in some oil, crushed garlic and salt before hand

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