This is a super tasty and delicious curry that also happens to be vegan, gluten free, low fodmap and a taste sensation!! We make a super tasty marinade and bake the tempeh in the oven in half of it. We use tempeh here but you can use tofu if you cannot source tempeh.
Prep time 10 mins | Cook time : 15 mins | Total time : 25 mins | Makes: 5 Servings | Difficulty: Beginner
This Vietnamese Curry is really good, it is creamy and sweet and savoury with umami flavoured tempeh with lots of veg too. It goes great as a dinner and also eaten for lunch the next day. Tempeh is high in protein so this dish works great if you go to the gym and are looking for a high protein meal for after that is also high in antioxidants and nutrients. If you can’t source tempeh or tofu you can use oyster mushrooms, these are really meaty and substantial mushrooms and are great carriers for the umami flavour just like tempeh.
This dish is low in FODMAP’s which stands for fermentable, oligosaccharide disaccharide, monosaccharide and polyols (we know it is a total mouthful!!) Basically it means it is low in fermentable carbohydrates. This Vietnamese Curry is a low fodmap curry so it is low in fermentable carbohydrates so really good for anyone with a sensitive gut or tummy. Some of the main high fodmap foods that can cause bloating or irritation are garlic, onion and beans/lentils. All the quantitities in this dish are all low in fodmaps. Fodmap’s are super important and great for your health but for some people with sensitive guts reducing high fodmap foods for a period of time can help them to not feel bloated or irritated.
FAQ – frequently asked questions
Tempeh is a fermented soya bean block. It is really meaty and substantial and is a great medium with which to absorb flavour. It goes fantastically well with umami flavours such as tamari or soy sauce.
Only the green part of the scallions are low in fermentable carbohydrates. The white part can sometimes be aggravating to those with sensitive tummies.
We like to serve this with short grain brown rice/basmati rice/quinoa or any grain of choice.
For sure! Just make sure to reheat the pasta and the dish together so that it is all up to suitable temperature.
Absolutely!! Simply replace them with any other type of mushroom you can source. However in terms of fodmaps oyster mushrooms are the only mushroom that is definetly low in formaps.
It will last for at least 3 days in the fridge and will last 6 months in the freezer.