Tempeh curry
- Linzi Pucino
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
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This speedy plant-based curry is perfect for a midweek meal, and it's great for using up any veg you have in the fridge
Gluten free
Vegan
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Try our tempeh curry recipe, then discover more about tempeh and our vegan tempeh and pineapple kebabs recipe. Plus, check out more plant-based recipes and tempeh recipes.
How to make perfect tempeh curry: cook's tips
- Frying the tempeh first with spices adds flavour and texture to this warming curry
- Use whatever veg you like – sweet potato or butternut would be nice, but it will need a longer cooking time
How to store tempeh curry: The cooked, cooled curry will stay in an airtight container in the fridge for up to two days
How to serve tempeh curry: Serve with cooked rice, naan or rotis
Can tempeh curry be made in advance: You could make the curry in advance and reheat to serve, just add the lime juice when you reheat
Tempeh curry recipe
Ingredients
Nutrition
-
200g tempeh
-
1 tsp cornflour
-
1 tbsp vegetable oil
-
1 tsp cumin seeds
-
½ tsp mustard seeds
-
thumb-sized piece of ginger
peeled
-
2 garlic cloves
-
1 red chilli
deseeded
-
½ bunch coriander
-
400ml coconut milk
-
1 tsp turmeric
-
200g pack sugar snaps and baby corn
halved
-
1 lime
halved
-
basmati rice
cooked, to serve
Nutrition: per serving
- kcal631
- fat46.8g
- saturates29.7g
- carbs19.9g
- sugars8.5g
- fibre9.8g
- protein27.6g
- salt0g
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Method
-
step 1
Cut the tempeh into strips 1cm wide and 4cm long, then pat dry with kitchen paper. Toss with the cornflour and season.
-
step 2
Heat the vegetable oil in a pan and cook the tempeh, cumin seeds and mustard seeds over a medium-high heat for 3-4 mins or until golden and crisp. Remove with a slotted spoon and set aside.
-
step 3
Put the ginger, garlic, chilli and half the coriander in a mini food processor with 2 tbsp of water, and pulse until finely chopped but not completely smooth. Add to the tempeh pan and cook for 1 min until fragrant. Stir in the coconut milk and turmeric, then fill the coconut can half with water and add to the pan. Season.
-
step 4
Bring to the boil then turn down to a simmer, add the tempeh and veg, and cook for 10 mins until the veg is tender, stirring occasionally. Squeeze in one half of the lime, then cut the other half into wedges.
-
step 5
Finely chop the remaining coriander and stir through the cooked rice. Serve with the curry and lime wedges.
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Authors
Linzi Pucino
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