Peanut Curry with Coconut Milk and Tempeh

Cook rice according to package directions. Cut tempeh into smaller cubes, finely chop the onion, finely chop the garlic, and grate the ginger. Heat oil in a pan, add onion and sauté for about 2 minutes until softened. Then add garlic and ginger and briefly fry, for about 30 seconds. Stir in curry paste and peanut butter and sauté for a while until fragrant. Pour in coconut milk and vegetable broth, mix everything, and let it gently simmer.

Add tempeh and cook for about 10 minutes until the sauce thickens. Finally, add spinach or green beans and lime juice and cook for another 2 minutes. Taste and season with salt as needed. Serve over steamed rice.