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Ingredients
- 1 pack Tempeh, cut into cubes
- 1 piece of fresh ginger (chopped)
- 2 cloves of garlic (chopped)
- 1 onion (diced)
- 2 green chillies (chopped)
- 2 tbsp Madras curry powder
- 1 tsp garam masala
- 400g tin chopped tomatoes
- 100g baby spinach
- 1 lemon
- Fresh coriander
- Vegetable oil
To Serve
- Steamed basmati rice
or vegan naan bread
Get started
- Heat a deep pan and add a glug of oil.
- Add the ginger, garlic, chillies and onion. Fry until softened then reduce the heat to medium and add the Madras curry powder. Fry until fragrant.
- Add the Tempeh and fry until coated in the spices.
- Add the chopped tomatoes and half a can of water.
- Cook until the sauce is thickened then add the garam masala and a squeeze of lemon juice.
- Chop the spinach and add to the pan. Season with salt.
- Serve the curry garnished with fresh coriander and rice or naan bread.
