TEMPEH MASSAMAN CURRY
Difficulty rating: For home cooks Serves: 2 people
Why not try this rich and creamy Thai curry? It’s packed with such delicious flavour that you’re sure to fall in love tempeh as much as we have - and safe to say, that’s no mean feat!
Recipe by Plant Proof
Ingredients
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200g soy tempeh or lupin tempeh
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400ml of coconut milk (typically 1 can)
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6 small potatoes peeled and quartered
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1 cinnamon stick
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3 bay leaves
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3 cardamom pods
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1/4 cup crushed peanuts
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1 cup vegetable stock
Massaman curry paste
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1 stick of lemon grass
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4 red chillies
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2 inch piece of ginger
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4 cloves of garlic
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2 shallots
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15 coriander stalks
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2 tsp cinnamon
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1 tsp ground cardamom
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1/2 tsp nutmeg
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1/2 tsp ground cloves
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Salt and pepper to taste
To serve
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1 cup of rice (to be cooked)
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Poppadoms
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Coriander
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Red chillies, sliced
Instructions
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Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.
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Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.
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In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture) Once golden add straight into the curry.
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Keep on medium heat until potatoes have cooked through.
To serve
Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!