Ginger, Coriander & Mint Tempeh Stir Fry with Golden Coconut Rice

Ginger, Coriander & Mint Tempeh Stir Fry with Golden Coconut Rice

A delicious healthy meal that should take all of 30 minutes to prepare. This golden coconut rice is an amazing addition to any stir fry, but I made this one with herbs and ginger to make it more aromatic than a standard garlic and onion stir fry. It is light, flavourful and full of goodness. I harp on about the anti-bacterial, anti-inflammatory benefits of turmeric. Ginger is also anti-inflammatory and has been known to settle the stomach and improve circulation. Both are great for immunity. Coriander and mint are great for digestion. Not to mention all the other nutrients and phytochemicals found in all the veggies! Add your favourite protein (I chose tempeh) and turn this into a main meal, or enjoy the rice solo, or add it to your favourite fish!


For: 3 people
  • 3 small heads broccoli chopped into florets
  • 1 zucchini sliced
  • 1 cup button/swiss brown mushrooms quartered
  • 1/2 cup snap/snow peas trimed and choped in half
  • 1 tsp fresh ginger grated
  • 2 tbsp tamari
  • 1 lime juiced
  • 1 tbsp almond milk or coconut water
  • 1/2 cup water
  • 1/3 cup fresh mint & coriander leaves chopped
  • 300g Organic, plain Tempeh, choppeds or protein of choice
  • 1/2 cup brown rice uncooked
  • 1/2 cup coconut milk
  • 3/4 cup water
  • 1 tsp ground turmeric
  • 1/2 tsp fresh ginger grated
  • pinch sea salt
  • 2-3 tbsp dessicated coconut


  1. In a small pot, bring the water and coconut milk to a boil and then add rice. Allow to reach boiling point before lowering the heat.
  2. Add the ginger, turmeric and sea salt and mix through.
  3. Cover and let cook for a further 25 minutes.
  4. Meanwhile, in a large pan/wok melt 1 tbsp coconut oil and add ginger.
  5. Saute mushrooms in the pan for two minutes.
  6. Add the tempeh and allow to cook with the lid on for two minutes.
  7. Throw in the broccoli florets, 2 tbsp tamari and 1/2 cup water. Cook for two more minutes covered.
  8. Add the zucchini and stir fry for a further two minutes.
  9. Toss through the snap peas and cover the pan, turning the heat off and letting it sit for two minutes.
  10. Serve vegetables and protein with 1/3 cup coconut rice per person. Enjoy!