Ingredients
- 1 pack Tempeh, cut into cubes
- 2 tbsp Madras curry powder
- 400g potatoes (cubed)
- 1 tsp turmeric
- 1 tbsp garam masala
- 1 tbsp nigella seeds
- 90g ready prepared fresh coconut (sliced)
- 1/2 cucumber (cubed)
- 100g pomegranate seeds
- 150g cherry tomatoes (chopped)
- Coriander (chopped)
- 1 lemon
- 2 tbsp vegan mango chutney
- Vegetable oil
Get started
- Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a baking tray with greaseproof paper.
- Mix the potatoes with the turmeric, garam masala and nigella seeds. Season with salt and add a glug of oil. Bake for 15 minutes.
- Coat the Tempeh with the Madras curry powder and add to the potatoes, toss together. Bake for 15 minutes until golden and the potatoes are crispy.
- Mix the coconut, cucumber and tomatoes with the pomegranate seeds. Add the coriander.
- Mix the mango chutney and lemon juice then add a splash of oil and a pinch of salt.
- Add the cooked potatoes and Tempeh to the salad and drizzle with the dressing.
