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Ingredients
- 1 pack Tempeh, cut into cubes
- 2 tbsp Madras curry powder
- 2 vegan naan breads
- 150g cabbage (shredded)
- 2 carrots (grated)
- 1/2 cucumber (deseeded & sliced)
- Handful of fresh mint leaves
- Handful of fresh coriander
- 150g natural/vegan yogurt
- 2 tbsp vegan mango chutney
- 1 red chilli (sliced)
- Vegetable oil
Get started
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
- Heat a wok or deep frying pan and fill about 1 inch deep with oil.
- Coat the Tempeh in the Madras spices. When the oil is hot, add the cubed Tempeh and fry until crispy and golden.
- Drain the Tempeh on a bit of kitchen towel.
- Sprinkle the naan breads with water then warm through for about 5 minutes.
- Add the cabbage, carrot and cucumber to a bowl.
- Place the mint and coriander in a food processor with the yogurt and blitz.
- Pour the herby yogurt over the veggies and mix.
- Serve the warm naans topped with piles of the slaw, the Tempeh, and garnish with chilli and mango chutney.
