Curried Tempeh (for 4)
1 onion, chopped
4 tsp Madras curry paste
2 carrots, sliced
2 stalks celery, thickly sliced
2 medium potatoes, cubed
200 gr green beans, bite size pieces
2 cups water
1 block tempeh (~400 gr), cubed
1 cup peas
1 tbl flour
Saute the onion in a little oil for 5 minutes. Add the curry paste for about 1 minute.
Add all the vegetables and the water. Simmer gently for 10 minutes.
Add the tempeh and the peas and simmer for a further 10 minutes.
Just before serving mix the flour to a smooth paste with some liquid from the curry. Stir into the curry until it thickens. Serve on rice.