Nateur Cooking with Jeffrey Boadi: Tempeh Thai Red Curry

Nateur Cooking with Jeffrey Boadi: Tempeh Thai Red Curry

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Jeffrey Boadi

Instagram: @jeffreyboadi

Job description: Health and wellness advocate and cookbook author

Favorite dish to serve at a dinner party: Creamy cashew and white bean pasta with roasted chickpeas

Favorite skin food ingredient and why: Sweet potato - packed with provitamin A carotenoids which provide antioxidant support for the skin, as well as supporting both upper and lower layers of the skin with Vitamin A

Top three Instagram accounts for inspiration:

 @richroll for mindset, nutrition and incredible podcast guests

 @hubermanlab for science-based tools for everyday wellness

 @turnipvegan (Todd Anderson) for some of the best plant-based recipes you will ever see in your life

Must-have cookbook: Farmacy Kitchen cookbook

Three kitchen supplies you can’t live without: Ninja blender, home sprouting kit and a really sharp knife

Three things you always keep in your refrigerator: Hummus, avocado and tahini

Favorite online shop for kitchen supplies and / or specialty food items: Forest Whole Foods

Go-to quick, healthy meal: Quinoa Buddha bowl

Favorite healthy treat: Vegan cheesecake!

Skincare mantra: Skincare starts from the inside out, not the other way round

Eat this recipe for: Optimal gut and skin health - the fermented nature of tempeh is great for our gut bacteria, and tempeh is known to increase the hyaluronic acid in your skin.

Recipe: Tempeh Thai Red Curry


- 1 cup basmati rice

- 150 ml coconut cream

- 1.5 cups water

- 1 red onion, chopped

- Handful of green beans

- Handful of baby corn

- 2 carrots, chopped finely

- 1 pack Red Thai Curry paste

- 400ml coconut milk

- 200g tempeh

- 1 stick lemongrass

- 1 tbsp chili flakes (optional)

- 1 tbsp Tamari soy sauce (optional)

- ½ lime

- Salt and garlic pepper to taste

- ½ teaspoon paprika


- Chop your tempeh into cubes, coat in marinade of olive oil, paprika, salt and garlic pepper, and leave to sit for 5-10 minutes

- Sear the tempeh on a high heat in a frying pan until all sides are brown. Place to one side

- Add your onion into a hot frying pan. Chop your green beans and baby corn, and add into the mix. Add salt and garlic pepper to taste and saute for 5-10 minutes

- Add your red Thai curry paste in and mix all the way through, and then add your coconut milk. Stir through, reduce heat and allow to simmer for further 10 minutes, stirring occasionally.

- Add your cubed tempeh in and mix through

- For your rice, add 1 cup of basmati rice to 1.5 cups water, add in your coconut cream and stir through. Cover, and allow to simmer for 15 minutes until cooked through

- Serve it up with optional tamari soy sauce and chili flakes!