Tempeh Korma

• Better Nature Curry Tempeh Pieces

Korma Marinade:

• 50g Cashews
• 2x Garlic
• 1x White Onion
• Thumb sized piece Ginger (Grated)
• 2 Tbsp Coconut yoghurt
• 180ml Coconut Cream
• ½ red chilli
• ½ Canned tomatoes
• 2 tsp Tomato puree
• 2 tsp Garam Masala
• 1 tsp Curry Powder
• ½ tsp Turmeric
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• ⅓ tsp cinnamon powder
• Agave sweetener (alternative, sugar or honey)
• Salt & Pepper

Garnish:

• Spring Onion
• Coriander
• Fresh Red Chilli
• Toasted Cashews (crushed)

1. Preheat the oven to 200C / 392F. Add the cashew nuts to a baking tray and roast for 7 - 8 minutes.
2. Using a blender or food processor, blitz the onion and garlic with 50ml of water until it forms a slightly watery paste. Grate the ginger into a puree and combine with the onion and garlic paste, adding some salt and pepper to taste. Heat a saucepan over medium heat. Add a tbsp of vegetable oil before adding the garlic, onion and ginger mixture. Sautee for 2 ½ - 3 minutes.
3. Add some roughly chopped chilli to the saucepan and saute for a further 1 minute. Add all the spices and the tomato paste cooking for a further 1 minute. Once the spices become aromatic, add the plant based yoghurt, canned tomatoes and coconut creme. Reduce the heat and simmer for 15 - 20 minutes.
4. Transfer the Korma mixture to a food processor or blender. Add the toasted cashews and blitz into a smooth sauce (Wait until the mixture has cooled slightly before blitzing).
5. Add a tbsp of vegetable oil to a medium - high heat saucepan. Add the Better Nature Curry tempeh pieces and saute for 4 - 5 minutes until heated through. Add the korma mixture to the Curry Bites and reduce to your desired consistency.
6. Garnish with spring onions, fresh coriander, toasted cashews and fresh red chilli. Serve immediately.