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Coconut Tempeh Curry
Recipe created and provided by The Nutritional Biochemist: www.nutritional-biochemist.com
A plant-based protein-dense meal, designed to provide adequate essential amino acids to help build, maintain and repair muscles and reduce inflammation.
Ingredients
-
800g tempeh
1 medium cauliflower
1 white onion
2 garlic cloves
2 ½ tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt to taste
Sprinkle of pepper
1 tbsp honey
Very low salt organic vegetable stock cube
400ml coconut milk light
2 tbsp tomato paste
300g green lentils
Handful fresh coriander
How to Make it
- Finely dice the onion and garlic. Chop the cauliflower and tempeh into medium chunks and move aside for later.
- Heat a little oil in a large pan over medium heat and add the onion. Cook until soft and translucent.
- Stir in the garlic and cook for another minute.
- Add the tempeh and cook until lightly browned on all sides.
- Reduce the heat slightly and add the curry powder, cumin, turmeric and tomato paste. Mix well to form a dry thick paste in the pan.
- Add the coconut milk to the pan and stir well to combine.
- Add the cauliflower, vegetable stock and honey and bring the mixture to a gentle simmer. Add salt and pepper to taste.
- Add the green lentils and mix together.
- Cover and cook for 20-25 minutes, stirring occasionally.
- Check the lentils are tender.
- Finish with freshly chopped coriander - enjoy!