Recipe: Easy Tempeh Curry

I love curry! Having grown up in such a multicultural setting its one of my go to healthy comfort foods. Curry is not always a healthy option but it is easy to make it one. Use/make the right pastes and ingredients and it can be a vegetable packed stew full of healing herbs and spices like chilli, turmeric and ginger.

I currently am very much enjoying the Asian Home Gourmet curry pastes and have been experimenting with alternative curry options. I often make my own pastes but with my currently 'on-the-go' lifestyle I have needed a quicker option I can trust. The pastes are great because they are delicious, authentic and gluten free (they are also vegan friendly for all my wonderful plant based diet readers).

This recipe is based off a Tikka Masala Paste. It has delicious smoky undertones and is wonderful served on brown basmati rice with lashings of coriander (cilantro) for a garnish.

Ingredients

coconut oil

1 red onion

1 sachet of Tikka Masala paste

2 tablespoons of coconut yoghurt

1/3 cup almond milk

1/2 cup water

1 large sweet potato (diced into medium chunks)

1/4 butternut (diced into medium chunks)

2 small maori yams (diced, optional)

125 grams of diced tempeh

1/2 cup of cashews

liberal amounts of coriander (cilantro)

Marinate the tempeh chunks in coconut yoghurt and curry paste for ten minutes. Heat coconut oil under high heat adding onions to brown for 2 minutes. Reduce the pans heat and add tempeh with it's marinade, almond milk, vegetables and nuts and water. Partially cover your pan and simmer on medium for 20 minutes ensuring vegetables are soft by poking with a fork.

Serve on brown rice and garnish well. Enjoy.