Tempeh Madras Curry

Serves 2 • Prep 15 min • Cooking 20 min
Vegan
Get this stuff
  1. 1 pack Tempeh, cut into cubes
  2. 1 piece of fresh ginger (chopped)
  3. 2 cloves of garlic (chopped)
  4. 1 onion (diced)
  5. 2 green chillies (chopped)
  6. 2 tbsp Madras curry powder
  7. 1 tsp garam masala
  8. 400g tin chopped tomatoes
  9. 100g baby spinach
  10. 1 lemon
  11. Fresh coriander
  12. Vegetable oil
To Serve
  1. Steamed basmati rice
    or vegan naan bread
Do this stuff
  1. Heat a deep pan and add a glug of oil.
  2. 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.
  3. Add the Tempeh and fry until coated in the spices.
  4. Add the chopped tomatoes and half a can of water.
  5. Cook until the sauce is thickened then add the garam masala and a squeeze of lemon juice.
  6. Chop the spinach and add to the pan. Season with salt.
  7. Serve the curry garnished with fresh coriander and rice or naan bread.
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