Tempeh Korma
Better Nature's creamy Tempeh Korma with toasted cashews, fresh coriander, spring onion and red chilli.
Recipe by Better Nature
60 mins
Serves:
2

ingredients
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)
instructions
- Preheat the oven to 200C / 392F. Add the cashew nuts to a baking tray and roast for 7 - 8 minutes.
- 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.
- 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.
- 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).
- 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.
- Garnish with spring onions, fresh coriander, toasted cashews and fresh red chilli. Serve immediately.
instructions
- Preheat the oven to 200C / 392F. Add the cashew nuts to a baking tray and roast for 7 - 8 minutes.
- 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.
- 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.
- 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).
- 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.
- Garnish with spring onions, fresh coriander, toasted cashews and fresh red chilli. Serve immediately.

make it with
Curry Tempeh Pieces
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