Vegan Indian curry


Recipe may contain peanuts, tree nuts, milk, fish and shellfish.

A comfort food curry in 25 minutes? You’ll be fed and toasty in no time with this vegan tempeh number.

17 Ingredients

  • 1 tbsp vegetable oil

  • 200g tempeh, cut into 2cm pieces

  • 1 brown onion, finely chopped

  • 2 celery sticks, finely chopped

  • 2 carrots, peeled, finely chopped

  • 2 garlic cloves, crushed

  • 120g (1 ⁄2 cup) yellow curry paste (see tip)

  • 2 x 420g cans chickpeas, rinsed, drained

  • 500ml (2 cups) So Good Cashew Unsweetened milk

  • 400ml can coconut cream

  • 6 silverbeet leaves, stalk trimmed, leaves shredded

  • Steamed brown rice, to serve

  • 1 long fresh red chilli, chopped

  • 80g (1 ⁄2 cup) roasted cashews, chopped

  • 1 tbsp nigella seeds (optional)

  • Fresh basil leaves, to serve

  • Pappadums, to serve

4 Method Steps

  • Step 1

    Heat oil

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    (1 tbsp vegetable oil) in a large saucepan over mediumhigh heat. Cook tempeh (200g tempeh, cut into 2cm pieces), turning occasionally, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.

  • Step 2

    Add onion (1 brown onion, finely chopped), celery (2 celery sticks, finely chopped), carrot (2 carrots, peeled, finely chopped) and garlic (2 garlic cloves, crushed). Stir often for 3 minutes or until softened slightly. Stir in paste (120g (1 ⁄2 cup) yellow curry paste (see tip)) until aromatic then chickpeas (2 x 420g cans chickpeas, rinsed, drained).

  • Step 3

    Pour milk (500ml (2 cups) So Good Cashew Unsweetened milk) and coconut cream (400ml can coconut cream) into pan. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until sauce thickens slightly. Stir in silverbeet (6 silverbeet leaves, stalk trimmed, leaves shredded). Cook for 2 minutes or until just wilted. Remove from heat and season.

  • Step 4

    Divide rice (Steamed brown rice, to serve) and curry among serving plates. Top with tempeh, chilli (1 long fresh red chilli, chopped), cashew (80g (1 ⁄2 cup) roasted cashews, chopped), nigella seeds (1 tbsp nigella seeds (optional)), if using, and basil (Fresh basil leaves, to serve). Serve with pappadums (Pappadums, to serve)

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Recipe Notes

  • To ensure it’s vegan, check curry paste doesn’t have any seafood ingredients or replace with 2 tbs mild curry powder
Image by Guy Bailey

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