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Coconut Tempeh Curry
55 minsRecipe created and provided by The Nutritional Biochemist: www.nutritional-biochemist.comA plant-based protein-dense meal, designed to provide adequate essential amino acids to help build, maintain and repair muscles and reduce inflammation.
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Ingredients
- 800g tempeh
- 1 medium cauliflower
- 1 white onion
- 2 garlic cloves
- 2 ½ tbsp Just Natural curry powder
- 1 tsp Just Natural turmeric
- 1 tsp Just Natural cumin
- Salt to taste
- Sprinkle of pepper
- 1 tbsp honey
- Very low salt organic vegetable stock cube
- 400ml Organic Kitchen coconut milk light
- 2 tbsp Biona tomato paste
- 300g Just Natural green lentils
- Handful fresh coriander
- 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!
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