Mango Tempeh Curry
A creamy mango tempeh curry served with a portion of basmati rice and garnished with fresh coriander.
Recipe by Better Nature
40
Serves:
4
ingredients
- 2 x 180g of our Curry Tempeh Pieces
- 425g (1 can) of mango slices in syrup
- 1 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, seeded, thinly sliced
- 1 garlic clove, crushed
- 1 tsp finely grated ginger
- 1/3 cup (100g) korma curry paste
- 400ml can coconut milk
- 1/2 cup (125ml) vegetable stock
- 1/2 cup of cashew nuts
- Steamed basmati rice, to serve
- Lime wedges, to serve
- 1/3 cup coriander leaves, to serve
instructions
- Blend the mango slices without the syrup along with the cashew nuts in a food processor or blender, until pureed (smooth).
- Heat 1/2 tbsp of olive oil in a large frying pan over medium heat and pan-fry the Curry Tempeh Pieces for 5 minutes or until browned, stirring occasionally. Remove to a plate.
- Heat remaining oil in the same pan over medium-low heat and add onion, until translucent. Add sliced bell pepper, crushed garlic and grated ginger and cook for another 4 mins. Add the korma paste, stir and keep cooking for 2 mins or until aromatic. Stir in coconut milk, vegetable stock and pureed mango with cashews. Return the tempeh pieces to the pan, keep a couple temper pieces for garnish when plating. Bring to the boil. Reduce heat to low and cook covered for 10 minutes.
- Serve the curry with steamed basmati rice, lime wedges and garnish with extra coriander leaves as well some tempeh pieces.
instructions
- Blend the mango slices without the syrup along with the cashew nuts in a food processor or blender, until pureed (smooth).
- Heat 1/2 tbsp of olive oil in a large frying pan over medium heat and pan-fry the Curry Tempeh Pieces for 5 minutes or until browned, stirring occasionally. Remove to a plate.
- Heat remaining oil in the same pan over medium-low heat and add onion, until translucent. Add sliced bell pepper, crushed garlic and grated ginger and cook for another 4 mins. Add the korma paste, stir and keep cooking for 2 mins or until aromatic. Stir in coconut milk, vegetable stock and pureed mango with cashews. Return the tempeh pieces to the pan, keep a couple temper pieces for garnish when plating. Bring to the boil. Reduce heat to low and cook covered for 10 minutes.
- Serve the curry with steamed basmati rice, lime wedges and garnish with extra coriander leaves as well some tempeh pieces.
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