Tempeh with chilli, garlic wilted greens and coconut milk

This satisfying, nourishing and well-balanced recipe is inspired by a concept from Bon Appetit.

Tempeh with chilli, garlic wilted greens and coconut milk Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Chilli & Garlic

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Ingredients

• 4 tbsp coconut oil
• 4 garlic cloves, thinly sliced
• 2 eschallots, finely chopped
• 2 long red chillies, thinly sliced, divided
• 3 cm x 2 cm piece ginger, peeled, thinly sliced into matchsticks
• 6 spring onions, thinly sliced, divided
• salt
• 1 bunch small kale, ribs and stems removed; leaves torn
• ½ bunch small silverbeet leaves, ribs and stems removed, leaves sliced 2 cm thick
• ½ cup coconut milk
• lime wedges, to serve
• 300 g plain tempeh, sliced into thin strips
• soy sauce, to drizzle
• steamed rice, to serve

Instructions

1. Heat 2 tablespoons oil in a large frying pan over medium heat. Cook the garlic, stirring for 1-2 minutes, or until golden.
2. Add the eschallots, half the chilli, ginger, and half the spring onions. Season with salt; cook, stirring often for 5 minutes, or until softened.
3. Add the kale and silverbeet a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally for 6–8 minutes, or until the greens are crisp-tender. Add half the coconut milk and toss to coat.
4. Transfer greens to a serving bowl and top with remaining coconut milk, chilli and spring onion. Serve with lime wedges.
5. Meanwhile, heat the remaining coconut oil in a second large frying pan. Add the sliced tempeh and cook for 2 to 3 minutes per side, or until dark brown and crisp. Cook in batches if required. Drizzle the tempeh with soy sauce.
6. Serve the tempeh with the chilli and garlic wilted greens, extra coconut milk and steamed rice.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chilli & Garlic

Watch The Full Episode Here

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Watch The Full Episode Here

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