Curried Swede and Capsicum

1 capsicum, chopped into smaller pieces
1 Swede, peeled and diced
1/3 brick tempeh, diced
2 green onions sliced, whites removed
A knob of ginger diced small
1 tbsp garlic infused olive oil
Salt and pepper to taste
1/4 tsp cumin
1 tsp turmeric
1/2 tsp paprika
1/4 tsp curry powder
1/4 cup coconut cream
 
To serve:
1/2 cup cooked rice
One lime freshly squeezed
Coriander
  1. Heat pan and melt oil.
  2. Add ginger, green onions and cook for one minute.
  3. Add your diced veggies, tempeh and spices, stir and cook to soften for a few minutes.
  4. Add your coconut cream and a little water to make a rich, creamy sauce.
  5. Cook for around 15-20 minutes until the swede is cooked through.
  6. Serve over rice and top with coriander and a squeeze of lime juice.

*I used green capsicum because that’s what I had in the house, red would be ideal to add a bit of sweetness to the curry.

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