Spicy tempeh curry
If your spice rack collection is gathering dust, here's a chance to put a few of them to good use. This recipe was originally meant to have fish as it's main ingredient, but I decided to try it out using tempeh instead.
If you're trying to eat more plant-based, tempeh is a good substitute for protein. It has a meaty, firm texture and is highly nutritious. It's made from fermented soy beans which means it's a great source of prebiotic fibre, providing a boost for gut health.
Tempeh has about twice as much protein as tofu and is also a good source of calcium and other essential minerals including iron, manganese, magnesium and selenium. It's also high in fibre and gluten free.
Unfortunately, it's really not that nice on its own so you need to spice it up a lot! This recipe does just that.
0.5 tbsp coconut oil
1 tsp mustard seeds
2 tsp ground coriander
1 tsp ground cumin
0.5 tsp mild chilli powder
0.5 tsp turmeric
0.5 tsp garam masala
1 medium onion, chopped
2cm piece chopped ginger
6 garlic cloves finely chopped
1 red pepper
1 tbsp apple cider vinegar
400ml coconut milk
1 large tomato, diced
1 pack tempeh (200g)
Fresh coriander large handful)
Cauliflower rice or brown basmati rice
Heat coconut oil in a large wok or frying pan and add all the dry spices. Fry on a medium heat for 1-2 minutes
Add the onion, ginger, garlic, apple cider vinegar to a blender and whiz into a smooth paste. Add the paste to the spice mixture in your wok or frying pan and cook for another 2 minutes
Add the coconut milk and tomato and bring to the boil.
Add the cubed tempeh and simmer for 10-12 minutes.
Stir through the chopped coriander, reserving some for decoration.
Serve on a bed of cauliflower rice or your favourite rice, together with a side serving of steamed green vegetables.
Vegan; high protein; calcium; magnesium; iron; prebiotic; gut health; gluten free; high fibre;