Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tempeh and peppers in a thick, dry-fried onion and tomato masala, cooked until the spices are deep and rich.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g tempeh, cut into cubes
- 1 tbsp oil
- 1 onion, finely chopped
- 2 peppers (mixed colours), cut into chunks
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 1 tbsp tomato purée (tomato paste)
- 2 tomatoes, chopped
- 1 tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Cauliflower rice or a green salad, to serve
Method
- Heat half the oil in a large frying pan and fry the tempeh for 5 minutes until golden. Tip onto a plate.
- Add the peppers and stir-fry for 3 minutes until lightly charred. Tip onto the plate.
- Add the rest of the oil and the onion and cook for 5 minutes until golden. Add the garlic and ginger for 1 minute.
- Add the ground spices and tomato purée and fry for 1 minute, then the tomatoes. Cook for 3–4 minutes, stirring, until thick and the oil starts to separate.
- Return the tempeh and peppers with a splash of water, add the garam masala and salt and toss for 2 minutes. Scatter with coriander and serve.
Swaps and tips
Bhuna means frying the spices in the sauce until it is thick and clings to everything, so keep stirring and add water only a splash at a time.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 27 g | 15 g | 23 g | 468 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
