Tempeh Coconut Curry - Prescribe Nutrition

Ingredients

• 2 cipollini onions (or 1 med-large white onion)
• 2 small Japanese yams (peeled and diced (garnet yams or any potato would work well here. Or, if you don’t like potatoes or want slightly lighter fare, omit completely!))
• 3 carrots (peeled and sliced)
• 3 zucchinis (sliced in half circles)
• 4 parsnips (peeled and sliced)
• ½ bag frozen corn
• 1 tbsp ginger (heaping tablespoon, minced)
• 1 tbsp garlic ((2-3 cloves) heaping tablespoon)
• 2 tbsp curry powder (heaping tablespoons)
• 2 cans light coconut milk ((or full fat will do, I’ve done it with both! It’s a personal preference, full fat is more energy-dense and far creamier. Experiment and report back!))
• 1 package tempeh (or tofu, diced into bite sized pieces)
• 1 handful basil
• 1 handful cilantro
• 1 handful flat-leaf parsley
• olive oil
• sea salt & pepper