Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tempeh and okra stir-fried with onion, tomato, cumin and the sour tang of dried mango powder.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g tempeh, cut into cubes
- 250 g okra, tops trimmed, cut into 2 cm pieces
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 2 tomatoes, chopped
- 1 tsp amchur (dried mango powder)
- ½ tsp garam masala
- Salt
- Lemon wedges, 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 okra to the hot pan and stir-fry for 5 minutes over a medium-high heat until lightly browned. Tip onto the plate.
- Add the rest of the oil, the cumin seeds and onion and cook for 4 minutes. Add the garlic and chilli for 1 minute, then the coriander, chilli powder and turmeric for 30 seconds.
- Add the tomatoes and cook for 3 minutes until soft. Return the tempeh and okra, add the amchur, garam masala and salt and toss for 2 minutes.
- Serve with lemon wedges.
Swaps and tips
Make sure the okra is completely dry before cutting it, and fry it on its own first, so it stays crisp rather than sticky. Lemon juice can stand in for amchur.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 21 g | 18 g | 23 g | 451 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
