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Sunshine Tempeh Curry

  • Simple
  • 0:45 m
  • 25 ingredients

Tempeh is boring. That’s what you might assume if you’ve never tried a BOSH! tempeh recipe like this gorgeous Sunshine Tempeh Curry. The hidden gem of this dish is our amazing homemade curry paste, which is a flavour explosion made with shallot, green chillis, garlic, ginger, lemongrass, coriander, turmeric and cumin. Once you have that base, you really can’t lose.

Serves: 4

Ingredients

For the tempeh

  • 1 block of tempeh
  • 2 tbsp coconut milk
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp cumin
  • olive oil

For the curry paste

  • 1 shallot
  • 2 green chillies
  • 3 cloves garlic
  • 35g fresh ginger
  • 1 tbsp ground turmeric
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 2 stalks of lemongrass
  • 1 tsp salt

For the curry

  • 2 red peppers
  • 1 packet of tenderstem broccoli
  • 2 large carrots
  • 200ml vegetable stock
  • 1 tin of coconut milk
  • 4 dried makrut lime leaves
  • 1 lime
  • salt, pepper & sugar to taste

To serve

  • red chilli
  • lime wedges
  • coriander leaves

Before you start

K!T pan | Food processor or blender | Frying pan

Step 1

For the tempeh

  • Use your hands to crumble the tempeh.
  • Place your KIT pan on a medium to high heat and add half a cup of water, bring to the boil, add the tempeh, reduce the heat to medium and simmer until all the water has evaporated.
  • Add a generous amount of olive oil, and cook the tempeh for 6-8 minutes, stirring a few times.
  • Meanwhile, whisk together the coconut milk, coriander, turmeric, garlic, cumin.
  • When the tempeh has browned, stir in the coconut milk mixture to coat the tempeh, and cook for a minute.
  • Set aside for later and wipe your K!T pan clean.

Ingredients

  • 1 block of tempeh
  • 2 tbsp coconut milk
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp cumin
  • olive oil

Step 2

For the curry paste

  • Peel and roughly chop the shallot.
  • Peel the garlic and ginger.
  • For the lemongrass, slice off the very bottom of the stalk, peel off any dried out layers to expose the aromatic inside.
  • Whizz up all the paste ingredients together, you may need to add a splash of water to get a smooth paste.
  • Put to one side.

Ingredients

  • 1 shallot
  • 2 green chillies
  • 3 cloves garlic
  • 35g fresh ginger
  • 1 tbsp ground turmeric
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 2 stalks of lemongrass
  • 1 tsp salt

Step 3

For the veggies

  • Thinly slice the peppers, then peel the carrots and cut into rounds.

Ingredients

  • 2 red peppers
  • 2 large carrots

Step 4

For the curry

  • In your K!T pan, heat a couple of tablespoons of veg oil on medium to high heat.
  • Once hot, pour in the curry paste, stir and allow to cook for 2-3 minutes to release the delicious flavours.
  • Add the carrots, peppers, lime leaves, stock, coconut milk, give it a good stir and cook for about 20 minutes.
  • Add the broccoli for the last 2 minutes of cooking.

Ingredients

  • 1 packet of tenderstem broccoli
  • 200ml vegetable stock
  • 1 tin of coconut milk
  • 4 dried makrut lime leaves
  • 1 lime
  • salt
  • pepper & sugar to taste

Step 5

Taste and serve

  • Squeeze the lime juice into the curry, and add some sugar if your curry needs some sweetness, or some salt to make all the flavours pop.
  • Top with the cooked tempeh, sliced red chilli and chopped coriander.

Ingredients

  • red chilli
  • lime wedges
  • coriander leaves