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Happy New Year!
You’ve probably noticed things are looking a little different around here as we’re going through a rebrand. As we transform everything over to our extraordinary new look we’re expecting there may be some issues here and there. We’re really sorry for any inconvenience caused and really appreciate your patience and understanding. We’ll be back to normal very soon and if you encounter any issues you need us to fix right away please reach out to us at firstname.lastname@example.org. We’ll get back to all enquiries from the 4th. Thanks so much again for your support!”
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200g Organic Tempeh 400ml of coconut milk 6 small peeled and quartered potatoes 1 cinnamon stick 3 bay leaves 3 cardamom pods 1/4 cup crushed peanuts 1 cup vegetable stock 1 stick of lemongrass 4 red chillies 2 inch piece of ginger 4 cloves of garlic 2 shallots 15 coriander stalks 2 teaspoons cinnamon 1 teaspoon ground cardamom 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves Salt and pepper to taste 1 cup of rice (to be cooked) Poppadoms Handful of coriander Sliced red chillies
Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.
Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.
In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture) Once golden add straight into the curry. Keep on medium heat until potatoes have cooked through.
Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch, serve with poppadoms.
If you aren't sure how to cook tempeh or are looking for some inspiration, download our free cookbook. You'll discover our favourite naturally delicious recipes, along with some fun tempeh facts and activities.