Balti Tempeh Balls With Curried Butter Beans
- 11 ingredients
Sack off your usual takeaway - these Balti Tempeh Balls with Curried Butter Beans are way tastier and they’re ready in just 30 minutes. We used The Spice Tailor Classic Balti Curry kit to make the base of these crispy golden tempeh balls and the bed of creamy curried butter beans. It’s packed with flavour and tastes like something you’d get from your favourite restaurant - but cheaper, faster, and way more satisfying.
Serves: 2
Ingredients
For the Balti Tempeh Balls
- 1 pack The Spice Tailor Classic Balti Curry kit
- 200g tempeh
- 1 × 700g jar butter beans
- 1 small head broccoli
- 10g nutritional yeast
- 6 tbsp breadcrumbs
Garnish
- Fresh coriander
- Plant-based yoghurt or cream
- Nigella Seeds
- Pickled red onions
Serve with
- Plant-based naan
Before you start
Preheat the oven to 200°C (if baking the tempeh balls) | Frying pan x2
Step 1
Prepare ingredients
- Crumble the tempeh into smaller pieces
- Set aside 2 tbsp of butter beans from the jar
- Roughly chop the broccoli stem and chop the head into small florets
Step 2
Make the tempeh ball mixture
- Blitz the tempeh, broccoli stem, reserved beans, nutritional yeast and The Spice Tailor Balti base paste together in a food processor (or crumble and finely mash the two together until well combined)
- Add 5 tbsp of breadcrumbs and mix well
- Season with a pinch of salt and pepper
- Using your hands, form the mixture into bite-sized balls (you should get about 6–8 balls)
- Bake the tempeh balls on a baking tray for 15–20 minutes, turning halfway, until golden and slightly crisp
- Alternatively, heat 2 tbsp olive oil in a large frying pan over a medium heat
- Pan-fry the balls for around 7-8 minutes turning to brown all over and ensuring they’re hot throughout
Step 3
Make the curried butter beans
- While the tempeh balls cook, heat a frying pan or saucepan over medium heat
- Add the butter beans along with their liquid, The Spice Tailor Balti main sauce and the whole spices and the broccoli florets
- Stir well and let the curry simmer for about 5 minutes, allowing the beans to heat through and the sauce to thicken
- Season to perfection with salt and pepper if needed
- Remove any large whole spices if you encounter them before serving
Step 4
Serve
- Spoon the curried butter beans into shallow bowls
- Place the crispy tempeh balls on top of the beans
- Garnish with plant-based yoghurt, fresh coriander leaves, nigella seeds and pickled onions if desired and serve with plant-based naan bread