Plant-based diet, tempeh and calisthenics | alt HQ
Yousif Zuwayed makes Chinese Tempeh Curry and talks about his journey with calisthenics and a plant based diet.
CHINESE TEMPEH CURRY RECIPE
Ingredients:
1 Onion, diced
3 cloves garlic, chopped
Thumb sized ginger, chopped
1 packet of mushrooms (alternatively you can choose any vegetables of your choice like 2 baked potatoes)
200 grams tempeh, cubed (alternatively you can use any protein of your choice like a can of chickpeas)
1 tbsp curry powder
2 tbsp hoisin sauce
1.5 tbsp soy sauce
½-1 tbsp coconut sugar
1 can coconut milk
¾ cup water
Handful of chopped coriander
1. Roast mushrooms and tempeh with olive oil and a pinch of salt for 20 mins at 190C
2. Sauté the onions until translucent
3. Add garlic and ginger, sauté until fragrant
4. Add curry powder, sauté for a minute
5. Add hoisin sauce, sauté for a minute, then add soy sauce and sugar
6. Add roasted mushrooms, tempeh, coconut milk and water
7. Simmer until desired consistency is reached (the thicker the curry sauce the more flavorful it is)
8. Turn off heat and stir in the coriander
9. Serve warm with rice
Makes around 2-3 servings
Find the tempeh and other products here: / plantz.bh
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