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  1. Jake Stevanja

    well done lads great work

  2. Camille Betinyani

    That looks SO so so so good ! As soon I find lemongrass, I make it !

  3. Timsie Ho

    What table top hob is that?

  4. Fly Rod D

    Made this tonight and it was awesome. Better than take-out. I added some Dino kale for a little more nutrition. Super easy. Definitely making this on a weekly basis. Thank you Happy Pear!

  5. Reuben Lindley

    Just made this, super easy and incredibly delicious even without the lemon grass! You guys are great! X

  6. Pat Lawson

    I made this for dinner last night and it was delicious. Served on top of a baked potato, oh my, it was like silk. Thanks gents, yet again you knocked it out of the park!

  7. deborah rabbit white

    The disappointment when one returns from grocer's, without lemon grass or coconut, annnnd sees this recipe, is immeasurable

  8. Craxan Shards

    I made this tonight, delicious!

  9. Meeko Roti

    I've just found a taste for curry and this recipe is going to be perfect because it is so easy. Thank you 😊

  10. elly t travis

    You two clowns are turning me into a cook!! I couldn't follow a recipe and now I dare to even make up my own recipes by changing yours according to what I like!!!

  11. Brian Eduardo

    Very good dish

  12. Christina Augustine

    Two tablespoons of Tamari ?? … then you just poured more then two … hahaha! I actually used two tablespoons following your recipe and then it tasted bland … now I just pour like you and call that two tablespoons… LOLs

  13. Deborah Muñoz

    It's seems that hating or loving coriander/ cilantro apart from other reasons has to do with a genetic reason. Haters, like me 😉, have a variation in a group of olfactory genes and we can perceive the aldehydes in the leaves. Funny enough I'm also allergic to other aldehydes I'm not sure if it's related. Lovely recipe , I'm addicted to your chickpea and aubergine curry I'll have to try this one without coriander cilantro 💚💚

  14. eatingwithselina

    All these mushroom recipes lately and I am allergic 😩😩

  15. MadNomadM

    Tofu or tempeh 😂 looks very appealing. Need to try this one.

  16. The Honey Boost

    there's no going wrong with curry! It looks absolutely delicious 🙂

  17. I'm Someone

    ❤️ Love the recipe

  18. Skeptical Simmy

    I swear my cooking skills have levelled up significantly since subscribing to this channel.

  19. Skeptical Simmy

    OMG I am so pumped to see a recipe with lemongrass in it! I had no idea how to prepare it and watching you guys had made this ingredient feel less intimidating. Thank you so much! 💞

  20. Norma O'Dwyer

    Love you Guys sooo much!! 😘 Thanks for your enthusiasm and inspiration!! xx

  21. Plants4ever

    Loving these weight loss dishes.👍

  22. n1lla

    5oz (150g) tempeh, chopped into small pieces (or substitute tofu)
    2 cloves garlic
    1 red chili
    2 tsp tumeric
    1/2 tsp corriander
    1/2 tsp cumin
    1 thumb sized piece fresh ginger
    1.25 cup (300ml) vegetable stock
    1 13.5oz (400ml) can low fat coconut milk
    2 stalks lemon grass (or 1 tbsp lemon grass paste*)
    6 scallions
    7oz (200g) oyster mushrooms
    2 tbsp tamari
    1 red bell pepper, sliced
    1/4 – 1/2 bunch cilantro (chopped)
    10 cherry tomatoes (quartered)
    1 tsp sweetener (use any of following: brown rice syrup, agave, maple syrup)

    1 – Add tempeh to pan on high heat
    2 – In a blender add garlic, chili, ginger, spices, veg stock, and coconut milk and blend until smooth.
    3 – Muddle Lemon grass stalks and tie together (as to easily remove later)
    4 – Shred or chop mushrooms and add to pan.
    5 – Add scallions into pan, keeping a small portion for garnish.
    6 – Once tempeh is browned add in tamari and stir in.
    7 – Stir in bell pepper and cilantro.
    8 – Slowly add in blended curry sauce.
    9 – Stir in cherry tomatoes
    10 – Remove lemon grass
    11 – Add in more curry sauce (to taste)
    12 – Remove from heat
    12 – Add in sweetener.
    13 – Garnish with the scallions (set aside in step 5) and serve.

    Serve with whole wheat noodles or with brown rice on the side.
    *If using lemon grass paste include it in the curry sauce mixture in step 2

  23. Freakdancing

    Class. You could also just use half a tin of coconut milk – i think they just water down the real stuff for low fat! Love it

  24. M&A

    Kill me now ! ( in a vegan way) and slather me sick in this curry boyzzzzzzz! It looks so good

  25. Keith Davidson


    Author: The Happy Pear 🍐

    Yield/Serves: 6-8

    Prep Time: 10 mins

    Cook Time: 10 mins

    Total Time: 20 mins

    Difficulty: Beginner +

    Storage: Will keep in the fridge for 3 days. Freezes well (label with the date).


    “Tasty, Nutritious, Delicious, Low in Calories, High in Fibre, Low Fat, Diet Compliant”

    INGREDIENTS (and preparation instructions)

    150g of Firm Tofu or Tempeh (sliced into small pieces to speed cooking time…for tempeh cut into thin slices and then chop into approx 1cm pieces) [If using Tofu, suggest pressing out moisture with a heavy weight].

    2 Stalks of Lemongrass (cut off the top dried piece and discard. Bash the base of the stalks hard with a heavy item like a rolling pin) [Note: Asian chefs often use the blunt top of a heavy cleaver and lay the lemongrass flat in the bottom of a pan to extract maximum flavour then remove with tongs or chopsticks].

    6 Spring Onions (top and tail, then finely slice at an angle…to increase surface area — retain 1 tbsp for garnishing).

    200g Oyster Mushrooms (or preferred variety, ripped, chopped or finely sliced)

    2 tbsp Tamari (or Soy Sauce, but it has 7 times more sodium).

    1 Red Bell Pepper (decored, deseeded, cut into 5 pieces and sliced into thin strips)

    Large Pinch of Salt (about ¼ tsp).

    Bunch of Coriander (or Flat-Leafed Parsley, if preferred — separate the leaves and stalks; finely chop the stalks and roughly chop the leaves).

    10 Cherry Tomatoes (quartered).

    1 tbsp Brown Rice Syrup

    The Sauce

    2 large Garlic Cloves

    ¾ Red Chilli 🌶

    2 tsp Ground Turmeric

    ½ tsp Ground Coriander

    ½ tsp Ground Cumin

    ¾ thumb-sized piece of Ginger

    300ml Vegetable Stock

    1x 400ml can of low-fat Coconut Milk

    Side Dish Suggestions

    Brown Rice }

    Wholewheat Noodles } Cooked in accordance

    Wholemeal Couscous } with packager’s instructions

    Wholegrain Quinoa }


    Heat a wok or a deep wide-based pan on a high heat and add the tempeh or tofu, stirring/turning frequently to sear and cook.

    Into the jug of a blender add all of the ingredients for the sauce and blend until smooth.

    When the tempeh or tofu had become golden brown add the lemongrass, spring onions (reserving 1 tbsp for garnishing), mushrooms and Tamari. Stir well to combine the flavours.

    Now add the red pepper, salt, chopped coriander stalks, cherry tomatoes, brown rice syrup and add about ½ of the curry sauce from the blender jug. Stir well to combine all of the flavours and rub the floor of the pan to deglaze and add any caramelisation into the mix.

    Now carefully remove the lemongrass with tongs and discard.

    Add the remaining sauce, stir and allow it a while to come to a simmer.

    Now taste the mixture and adjust the flavourings to achieve a well-balanced taste (a balance of the five base flavours; Sweet, Salty, Bitter, Acidic and Umami).

    Switch off the heat…the dish is now ready to serve.

    Serve with…

    Serve with your side of choice cooked in accordance with packager’s instructions (see suggestions above).


    Garnish with Coriander Leaves, sliced Spring Onions and finely sliced Red Chilli or a sprinkle of Dried Chilli Flakes.



    Vegan-Specific Ingredients

    150g of Firm Tofu or Tempeh

    2 tbsp Tamari *


    2 Stalks of Lemongrass

    2 large Garlic Cloves

    ¾ thumb-sized piece of Ginger

    ¾ Red Chilli 🌶

    1 Red Bell Pepper

    10 Cherry Tomatoes

    6 Spring Onions

    200g Oyster Mushrooms

    Fresh Herbs

    Bunch of Coriander (or Bunch Flat-Leafed Parsley)

    Dried Herbs & Spices

    2 tsp Ground Turmeric

    ½ tsp Ground Coriander

    ½ tsp Ground Cumin

    Store Cupboard Staples

    Salt (about ¼ tsp)

    Sides (Rice, Pasta, Noodles, Quinoa, Couscous etc.)

    Suggest: Brown Rice or Wholewheat Noodles (Traditional with Samla Curry)

    Vegetable Stock (can, carton, fresh or dried)

    300ml Vegetable Stock

    Sauces (Savoury)

    *2 tbsp Soy Sauce (if not using Tamari)

    Sauces (Sweet)

    1 tbsp Brown Rice Syrup (or preferred liquid sweetener)


    1x 400ml can of low-fat Coconut Milk

  26. Ace Hardy


  27. JoseTheVegan

    I love your refrigerator… It is so tastefully magnificent!

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