Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tempeh in a hot, tangy Madras-style curry of tomato, chilli, garlic and ginger.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g tempeh, cut into cubes
- 1 tbsp oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 2 tsp hot chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground fenugreek or dried fenugreek leaves
- 1 x 400g tin chopped tomatoes
- 1 tbsp lemon juice
- 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, turning, until golden. Tip onto a plate.
- Add the rest of the oil and the onion and cook for 5 minutes. Stir in the garlic, ginger and chilli for 1 minute.
- Add the chilli powder, coriander, cumin, turmeric and fenugreek and stir for 30 seconds, then add the tomatoes and 100 ml water.
- Return the tempeh, season with salt and simmer for 8–10 minutes until thick and rich.
- Stir in the lemon juice and garam masala, scatter with coriander and serve.
Swaps and tips
Madras is meant to be hot; halve the chilli powder for a medium curry. Tempeh soaks up sauce best when it simmers for a while, and this tastes even better the next day.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 22 g | 14 g | 22 g | 450 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
