Tempeh tamarind curry
- ¹/³ cup brown rice
- 1 tablespoon tomato paste
- 2 tablespoons tamarind paste
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder, to taste
- 1 teaspoon reduced-salt soy sauce
- 1 tablespoon date syrup
- spray oil
- 1 spring onion, chopped
- 1 clove garlic, chopped
- 5cm piece ginger, finely sliced
- 200g tempeh, sliced
- 2 cups broccoli florets
- 2 courgetteszucchini, summer squashX, sliced
- 2 cups baby spinach
- fresh coriandercilantroX, to garnish (optional)
- 2 tablespoons low-fat plain yoghurt, to garnish
- lemon wedges, to serve
1 Prepare rice according to packet instructions.
2 In a small bowl, combine tomato paste, tamarind, curry powder, cumin, chilli, soy sauce and date syrup and mix well to make a paste. Set aside.
3 Spray a large pan with oil and set over a medium-high heat. Add spring onion, garlic and ginger and cook for 1 minute. Add tempeh slices and cook, turning, for 2-3 minutes, until browned. Reduce heat to medium.
4 Add spice paste and 1 cup water and cook, stirring, for 1 minute. Add broccoli and courgettes to pan and cook, stirring for 2-3 minutes, until vegetables are tender. Add spinach leaves and cook just long enough to wilt.
5 Serve curry on rice, garnished with coriander and yoghurt. Squeeze over lemon wedges.
Make it gluten free: Check pastes, ground spices, soy sauce and tempeh are gluten free.
Make it vegan: Replace the plain yoghurt with plain coconut or soy yoghurt.
Find tamarind paste or puree in the Asian section of your supermarket.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 4g
Dietary fibre 9g
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