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Ingredients
- 1 Pack of The Tofoo Co Tempeh
For the Sauce
- 2 tbsp vegetable oil
- ½ onion
- 10g fresh ginger
- 150g tomatoes
- 2 cloves garlic
- ½ tsp chilli flakes
- 1 can coconut milk
- Pinch of salt
For the Marinade
- ½ cup water
- ½ tsp salt
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp ground coriander
- ¼ tsp turmeric
To Serve
- Handful of fresh coriander
- Naan bread
- Poppadoms
Get started
- Dice the Tempeh, then mix marinade ingredients and pour over the Tempeh. Marinate for 10 minutes or longer if you have time.
- In deep pan, add 1 tbsp of oil. Dice the onion and fry until tender.
- Blend the tomatoes with the ginger and garlic until smooth.
- Add the marinated Tempeh and marinade to the onion and fry for a few mins, add then add the blended tomato, garlic and ginger and the chilli flakes.
- Cook and stir for a couple of minutes then add the coconut milk. Simmer for 10 mins then season with salt to taste.
- Serve with a sprinkle of fresh coriander, warmed naan breads and poppadoms.
