Indonesian Tempeh Curry

Servings: Serves: 4

Nutritional Information:

Per serving (417g)

Calories 541, Fat 41g, Saturates 23g, Carbohydrate 30g, Sugars 7.4g, Fibre 4g, Protein 26g, Salt 1.3g




Transfer all of the curry paste ingredients to a blender and blitz until a smooth paste forms.


To make the curry, heat 1 tablespoon of the vegetable oil in a saucepan over a medium-high heat, add the red pepper, carrots and broccoli and cook for 4-5 minutes until the vegetables begin to soften.


Add the curry paste and cook for a further 2-3 minutes, then stir in the vegetable stock and coconut milk and allow to simmer for 5-6 minutes until the sauce has thickened.


Heat the remaining vegetable oil in a frying pan over a medium heat and fry the tempeh for 2-3 minutes on each side, until crispy and golden. Garnish with spring onion and chilli.


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