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.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 4g
Dietary fibre 9g
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.
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