Sunshine Tempeh Curry
Tempeh is boring. That’s what you might assume if you’ve never tried a BOSH! tempeh recipe like this gorgeous Sunshine Tempeh Curry.
The hidden gem of this dish is our amazing homemade curry paste, which is a flavour explosion made with shallot, green chillis, garlic, ginger, lemongrass, coriander, turmeric and cumin. Once you have that base, you really can’t lose.
Serves
Ingredients
For the tempeh
<item-todo-done>1 block of tempeh<item-todo-done><item-todo-done>2 tbsp coconut milk<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done> olive oil<item-todo-done>
For the curry paste
<item-todo-done>1 shallot<item-todo-done><item-todo-done>2 green chillies<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>35g fresh ginger<item-todo-done><item-todo-done>1 tbsp ground turmeric<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>½ tbsp ground cumin<item-todo-done><item-todo-done>2 stalks of lemongrass<item-todo-done><item-todo-done>1 tsp salt<item-todo-done>
For the curry
<item-todo-done>2 red peppers<item-todo-done><item-todo-done>1 packet of tenderstem broccoli<item-todo-done><item-todo-done>2 large carrots<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done><item-todo-done>1 tin of coconut milk<item-todo-done><item-todo-done>4 dried makrut lime leaves<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> salt, pepper & sugar to taste<item-todo-done>
To serve
<item-todo-done> red chilli<item-todo-done><item-todo-done> lime wedges<item-todo-done><item-todo-done> coriander leaves<item-todo-done>
Before you start
K!T pan | Food processor or blender | Frying pan
For the tempeh
- Use your hands to crumble the tempeh.
- Place your KIT pan on a medium to high heat and add half a cup of water, bring to the boil, add the tempeh, reduce the heat to medium and simmer until all the water has evaporated.
- Add a generous amount of olive oil, and cook the tempeh for 6-8 minutes, stirring a few times.
- Meanwhile, whisk together the coconut milk, coriander, turmeric, garlic, cumin.
- When the tempeh has browned, stir in the coconut milk mixture to coat the tempeh, and cook for a minute.
- Set aside for later and wipe your K!T pan clean.
For the curry paste
- Peel and roughly chop the shallot.
- Peel the garlic and ginger.
- For the lemongrass, slice off the very bottom of the stalk, peel off any dried out layers to expose the aromatic inside.
- Whizz up all the paste ingredients together, you may need to add a splash of water to get a smooth paste.
- Put to one side.
For the veggies
- Thinly slice the peppers, then peel the carrots and cut into rounds.
For the curry
- In your K!T pan, heat a couple of tablespoons of veg oil on medium to high heat.
- Once hot, pour in the curry paste, stir and allow to cook for 2-3 minutes to release the delicious flavours.
- Add the carrots, peppers, lime leaves, stock, coconut milk, give it a good stir and cook for about 20 minutes.
- Add the broccoli for the last 2 minutes of cooking.
Taste and serve
- Squeeze the lime juice into the curry, and add some sugar if your curry needs some sweetness, or some salt to make all the flavours pop.
- Top with the cooked tempeh, sliced red chilli and chopped coriander.