After 4 years of university when (fairly infrequent) classes and lectures were no more than 5 minutes away by bike, followed by a long summer break free of any commitments, you could say I’m used to having plenty of time for cooking and being able to do so when I want.
Now, however, things are a little different. I still do work a lot from home, but I have to travel to get to my classes and sometimes spend all day on campus and then have to face bus queues and the ride home. I certainly have a new found appreciation of what the real world is like! After a long day of work and arriving home hungry, the last thing I want to do is think about putting together an elaborate meal.
If, even I, the self-proclaimed cooking lover, feels like this, then what must the majority of the world’s population working 9-5 jobs feel like?!
Ruling out the easy option of packaged ready meals from the outset, which are typically unhealthy, expensive and, most importantly to me, just don’t taste good (!), I’ve been trying to come up with some quick meals which don’t require much effort, ideal for the aforementioned evenings.
This Thai Tempeh & Vegetable Red Curry ticked all the boxes- easy, speedy and nourishing! In fact, if it weren’t for the rice I served with it, this could be on the table in 15 minutes.
I even made sure there was minimal chopping involved!
Feel free to use whatever vegetables on hand- bell peppers, courgettes and aubergine would also be nice. Of course you’ve got more chopping involved with those choices though…
Ingredients
- 1 Tbsp Coconut oil (divided)
- 1/2 8oz Pkg Tempeh, cut into triangles or cubes (I used a variety with sea vegetables, hence the black bits…)
- 1 1/2-2 Tbsp Red curry paste (check the label for shellfish!)
- 3/4 C/1/2 Can Coconut milk
- 1/2 Tbsp Tamari
- 1/2 Tbsp Coconut sugar
- 1 Tbsp Lime juice
- 100g/3.5oz/1 1/2 C Halved mushrooms
- 100g/3.5oz Sugar snap peas
- 100g/3.5oz Baby corn, halved lengthwise
- Handful of Thai basil (you could also use fresh coriander but Thai basil is really really good!)
Instructions
- If you’re cooking rice, make sure to get that going before you do anything else.
- Sauté the tempeh in 1/2 Tbsp Coconut oil over medium-high heat, flipping to get it brown on all sides.
- Heat the remaining 1/2 Tbsp coconut oil in a pot over medium heat and add the red curry paste. Stir for a minute just to toast the spices and bring the flavours out.
- Stir through the coconut milk, tamari, coconut sugar and lime.
- Add vegetables, cover, and simmer for about 5 minutes, just until vegetables are tender. Stir through the Thai basil leaves and the tempeh and simmer for another minute just to warm through the tempeh.
- Serve with brown rice, rice noodles or another grain.
Preparation tends to be a big help in getting meals on the table speedily. Here are a few of my top tips:
-Cook a big batch of grains and beans at the weekend to use throughout the week.
-Make a dressing, and/or sauce, and a dip. Again, these will last you all week and mean you can jazz up a side salad to go with your meal or a simple bowl of grains, veggies and beans. If I’m starving when I get in I also like to munch on some carrot sticks and hummus (or other homemade dip) while I prep dinner.
-Have a well-stocked pantry. Although my preference is for cooking beans from scratch, sometimes I forget to soak them and it’s useful to have a few cans on hand. Along with dried beans, lentils, grains, pasta and noodles, dried fruit and nuts, other ingredients I stock are canned tomatoes, coconut milk and silken tofu (for noodle soups, sauces and desserts).
-Don’t forget the spices. Having a wide range of spices might seem unnecessary but it’s the way to go to add a lot of flavour to your dishes, without long simmering or roasting.
-Wash and chop your vegetables in advance. Supermarkets these days are doing a roaring trade in prepared vegetables, unsurprisingly as this is another time-zapper. These are always more expensive than the whole vegetables though and if you dedicate half an hour of time to chopping up vegetables in advance you’ll be amazed at how much quicker your meals come together. Most vegetables can be chopped in advance and stored in a covered container in the fridge. For vegetables I won’t be cooking and which I want to stay crunchy, I cover them in cold water and store them like that.
-Use your freezer. For when I really don’t want to cook I make use of my own freezer meals! Sometimes I cook enough for a few meals, and even if I don’t want to eat the same thing 3 days in a row, I store the leftovers in the freezer. Just get out whatever it is in the morning and let it defrost ready for you to simply re-heat and eat in the evening.
And of course….
-Meal-Plan. This makes life SO much easier. Knowing what you want to eat the week ahead means you’ll have all the ingredients you need on hand and not be left with a growling tummy staring blankly into an empty fridge come dinner time! Set aside an hour a week to go through those recipes you’ve saved online and/or your cookbooks, and pick a few you want to try that week. Write them down along with a list of anything you need to buy.
That’s all I can think of right now but please do share your own tips in the comments.
Do you have any super speedy, healthy meals to share?
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Gah! I love curry so much. This sounds so good! I keep going through phases of planning, prepping, etc. and then fall back into my old habits of snacking or making something boring. I’ve started freezing soups/casseroles whenever I have leftovers for a back-up meal.
I think it happens to all of us sometimes. Even as organized as I like to be baked beans on toast still happens occasionally!
I know exactly what you mean! I had such a long summer cooking and baking whenever I wanted to and now that I am at uni I am finding that I don’t have as much time on my hands and the time that I do have I really need to be studying! Just got back from a 9-5 day and it has taken it out of me! Quick and simple meals are just what I need and this looks great! Thank you
I’m always procrasti-cooking when I’m working at home so it’s probably better for my studies when I’m at uni all day! Glad you like the look of the curry
Yum!! Your photos are getting better and better!! p.s I just signed up for Virtual Vegan Potluck and saw you on the list
Thanks Jo! Great that you’re taking part in the VVPotluck
I need to get on with making something!
I’m all about quick and easy (yet tasty) meals. I totally agree about the sauces. A quick sauce or cream can turn something simple into something drool-inducing!
I’m all about the sauces
Tahini sauce, cashew cream, guac, hummus…they all add a bit of pizzazz don’t they?
Gorgeous photos and great tips! 😀
Thanks for the kind words Poppy
My pleasure <3
That was the main thing I learned when I turned Vegan was being prepared, with the option of just grabbing something on way home from work a bit limited it’s so much easier to have food already prepared.
I tend to use my slow cooker a lot as well in winter, curry looks great but you know I have never ever tried a Tempeh.
It is a little harder for vegans for sure, but planning and prep would help everyone eat healthier I think, irrespective of their dietary preferences.
I only use my slow-cooker for cooking beans from scratch and overnight porridge but would love to use it more.
I love tempeh but you could easily sub tofu here.
What a delicious looking meal! I’ll make sure to buy some tempeh so I can make this. I hear you on the minimal cooking time one often has available. And I am so thankful for recipes like this one!
Thanks so much Mihl
Your tempeh-mushroom-walnut pasta recipe was actually one of the dishes that got me into tempeh! Now I love it!
Ohh this looks so yummy and healthy!! That’s the best combo
Sincerely Cailee @ http://hellohealthyeating.com
I completely agree!
This sounds really great, I made my first thai curry earlier in the week and we both loved it! I like cooking up big batches of things so I have leftovers, also cooking up a grain and bean in bulk for the week, and making things like hummus and energy balls to have on hand. I think it’s all about being organised and prepared.
We’re definitely on the same wave-length. Not just vegans, but everyone, should plan and prep if they want to eat more healthily I think.
I’ve got a stash of snack-bars I’m working through so haven’t been making my own snacks as much recently.
This looks absolutely yummy! Your photos are beautiful!
Thanks so much Jen. I think my pictures are gradually improving with practice
Wow, Emma, look at these swirly & gigantic baby corns, mmmm! They are my favorite parts in the curry or even saucy dishes/noodle soups, I would eat them quickly and my b/f would dig them out for me (he doesn’t like the texture, and prefers just corn) and he would eat my tempeh (haha I don’t like to eat chunky tempeh, but I like ground tempeh).
Thai curries are my favorite, so filling, tasty and of course, I like them a bit spicy. In Thailand, most of the traditional curries are spicy! Here in Buenos Aires, I stick with easy meals (and ingredients) such as curry, stew, fried potatoes, or rice with beans, plus there aren’t kitchen appliances I can use, so it makes it slightly more challenging. I rely on pots & knives & utensils to make meals!
Sounds like a good system you and your bf have got worked out for eating curries together! You could definitely sub tofu for the tempeh here if you’re not a fan.
It must be a little tricky cooking when you’re travelling although it seems like you’re more than managing. Beans and lentils are pretty traditional South American food though aren’t they? So at least they’re probably readily available. I missed my own kitchen equipment when I was living abroad too!
This looks beautiful! I’ve never used tempeh in a curry…I have to admit I don’t use it that much at all. When I first tried it after going vegan, I cooked it really badly and for a while had quite an aversion to it. I do like it now, but it’s also not that readily available in certain parts of Australia (like the dusty outback, where I am right now hehe). When I get my hands on some though I’ll definitely be trying this!
Tempeh definitely took me a while to get used to but now I love it! It’s still not too widely available here either unfortunately. You could definitely sub tofu if you’re unsure about tempeh anyway.
This looks fantastic, and the short preparation time is a bonus! I am so grateful my job still gives me some flexibility (I never quite left university as I work at one now
) but even so, there are nights when thinking of and preparing dinner is harder than I’d like. This will be perfect next time that happens - thank you!
Thank you! When I finish my studies I think I’ll have to make sure I find a flexible job to allow for plenty of cooking time
haha, I tend to forget the need for fast meals too
Although I actually prefer making easy dishes. I’m just so incredibely slow at chopping stuff, it takes me twice as long as another person would. But slow chopping can be so relaxing 
I love your pics (as usual) and that Asian spoon is adorable!
Yum! Totally bookmarking this, Emma! The corn is so pretty! Do you buy that fresh? I have only ever seen it canned here.
I am really out of the habit of curries - should get back into them - esp the lovely asian ones - you manage to make it look so pretty! My recent post about a lentils dish is one of the sort of quick meals I love to do. I also often just chop some broccoli and stick it in the microwave if I want to up my vegies
I love curries. I have a beautiful book, “The Asian Vegan Kitchen”, which has so many recipes I want to try.
I’m a fan of lentils for quick meals too- very convenient that they don’t need soaking and cook up so speedily.
I am making this and only have dry Thai Basil not fresh. 2 questions the first being, is that ok? And if so, how much dried should I use to equal your recommended handful of fresh? Thanks!
Hi Kinsey, sorry for the late reply. I honestly am not sure about the dried thai basil as I’ve never used it and imagine the flavour isn’t really the same as the fresh stuff. Hope it turned out well for you!