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Tempeh Massaman Curry

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: Tempeh Curry
Servings: 4
Calories: 525kcal

Ingredients

Ingredients

  • 1 pack Organic Village Chickpea Tempeh cubed
  • 1 can coconut milk
  • 6 small potatoes peeled and quartered
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 cardamom pods
  • ¼ cup crushed peanuts
  • 1 cup vegetable stock

Massaman curry paste

  • 1 stick of lemon grass
  • 4 red chillis
  • 2 inch piece of ginger
  • 4 cloves of garlic
  • 2 shallots
  • coriander stalks
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp nutmeg
  • ½ tsp ground cloves
  • Salt and pepper to taste

To serve

  • 1 cup of rice cook according to instructions
  • poppadom’s cook according to instructions
  • coriander
  • red chillies sliced

Instructions

Method

  • Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.
  • Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.
  • In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture) Once golden add straight into the curry.
  • Keep on medium heat until potatoes have cooked through.

To serve

  • Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!