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Mango Tempeh Curry

A creamy mango tempeh curry served with a portion of basmati rice and garnished with fresh coriander.

Recipe by Better Nature

40
Serves: 
4

ingredients

  • 2 x 180g of our Curry Tempeh Pieces
  • 425g (1 can) of mango slices in syrup
  • 1 tbsp olive oil
  •  1 onion, sliced
  •  1 red bell pepper, seeded, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 1/3 cup (100g) korma curry paste
  •  400ml can coconut milk
  •  1/2 cup (125ml) vegetable stock
  • 1/2 cup of cashew nuts
  • Steamed basmati rice, to serve
  • Lime wedges, to serve
  • 1/3 cup coriander leaves, to serve

instructions


  1. Blend the mango slices without the syrup along with the cashew nuts in a food processor or blender, until pureed (smooth). 
  2. Heat 1/2 tbsp of olive oil in a large frying pan over medium heat and pan-fry the Curry Tempeh Pieces for 5 minutes or until browned, stirring occasionally. Remove to a plate.
  3. Heat remaining oil in the same pan over medium-low heat and add onion, until translucent. Add sliced bell pepper, crushed garlic and grated ginger and cook for another 4 mins. Add the korma paste, stir and keep cooking for 2 mins or until aromatic. Stir in coconut milk, vegetable stock and pureed mango with cashews. Return the tempeh pieces to the pan, keep a couple temper pieces for garnish when plating. Bring to the boil. Reduce heat to low and cook covered for 10 minutes.
  4. Serve the curry with steamed basmati rice, lime wedges and garnish with extra coriander leaves as well some tempeh pieces.


instructions


  1. Blend the mango slices without the syrup along with the cashew nuts in a food processor or blender, until pureed (smooth). 
  2. Heat 1/2 tbsp of olive oil in a large frying pan over medium heat and pan-fry the Curry Tempeh Pieces for 5 minutes or until browned, stirring occasionally. Remove to a plate.
  3. Heat remaining oil in the same pan over medium-low heat and add onion, until translucent. Add sliced bell pepper, crushed garlic and grated ginger and cook for another 4 mins. Add the korma paste, stir and keep cooking for 2 mins or until aromatic. Stir in coconut milk, vegetable stock and pureed mango with cashews. Return the tempeh pieces to the pan, keep a couple temper pieces for garnish when plating. Bring to the boil. Reduce heat to low and cook covered for 10 minutes.
  4. Serve the curry with steamed basmati rice, lime wedges and garnish with extra coriander leaves as well some tempeh pieces.


Curry Tempeh Pieces
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Curry Tempeh Pieces
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