This is a real weeknight staple in our house. I have suggested some vegetables, but use whatever you have to hand.
If you have never tried tempeh, you are missing out. Granted, it looks pretty foul but it tastes amazing and has roughly twice the protein of tofu. Unlike tofu, tempeh freezes particularly well, so this curry is a good one to cook in advance and defrost on nights you don't feel like cooking. Serve with rice and yoghurt or raita as you prefer.
1 onion, finely chopped
1 cloves garlic, minced
125 grams tempeh (half a packet) sliced 5mm thick
2-3 tbsp red curry paste
1 tin chopped italian tomatoes
1 cup veggie stock
1/2 tin coconut milk
1 red or yellow capsicum, sliced
1 green zucchini, sliced
1/2 small head of broccoli
1/2 small head of cauliflower
1 large carrot, sliced
In a large wok or frypan coated with spray oil saute the onion, garlic and tempeh until the onion and tempeh are slightly browning. Add the curry paste, the tomatoes, stock, coconut milk and cook for about 15 -20 minutes before adding the vegetables. Cook for a further 20 minutes until the vegetables are tender and the sauce has reduced.