MEAL PREP: mango curry with marinated tempeh and rice

I love having a warm lunch during the week when I am at university. I don’t like studying all day and having just bread to look forward to. That is why I tend to meal prep my lunches on Sundays or Mondays for the week. Normally I make a big batch of something and just divide it between containers, but this week I wanted to make a lunch that consisted of different components. This would be even better in containers that keep the different components separated but putting them in one container also works. The components of this meal prep are:

– Spicy tempeh for some protein
– Sweet and spicy mango curry
– Some cooling rice, to counter the spice
– Simple cut string beans for some veggies

I think having these different components next to each other looks very appetizing, besides just tasting nice. I made this recipe on a Sunday and ate it Monday to Friday, just keeping it in de fridge until I was ready to eat it. All you have to do on the day is bring it with you and heat in the microwave for 2-3 minutes on high (900 watts). Then you are ready to enjoy a delicious meal!Mangocurry meal prep shot solo.2

Ingredients for 5 portions

Ingredients for the tempeh:
– 250 grams of tempeh
– 50 mL of soy sauce
– 20 grams of sambal oelek (ground red chilis)
– 1 tsp of corn starch

Ingredients for the curry:
– 300 grams of fresh, frozen or canned mango; I used frozen
– 150 mL of full fat coconut milk
– 40 grams of yellow curry paste

Other ingredients:
– 160-200 grams of rice (depending on how much you like to have for lunch)
– 400 grams of string beans, cut up

Preparation:

1. Add together your soy sauce, sambal and cornstarch to make your marinade and add your cut up tempeh, let this marinate while preparing the rest
2. Boil your rice according to package directions (often 10 minutes + 10 minutes resting time)
3. Boil your string beans for 8-10 minutes, depending on how soft you like them, drain and rinse with cold water
4. Add all your curry ingredients to a blender and blend or add to a container and use and immersion blender
5. Fry your tempeh in a pan pouring in the left over marinate to not waste any flavour. You don’t have to add any oil, but you could.
6. Add a scoop of rice, a scoop of curry, one fifth of your tempeh and one fifth of your string beans to each container
7. Store in the fridge until ready to eat, heat in de microwave and enjoy!

Mangocurry meal prep detaill shot.2

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