Tempeh Massaman Curry

With the start of winter approaching, it’s time to tuck into something warm & hearty like this delicious, healthy Massaman Curry. The tempeh gives this dish a protein boost and blends perfectly with the curry which is bursting with flavor and spices. Give this one a go – it won’t disappoint!

My favourite thing about this recipe is that unlike many of the store-bought curry pastes, this one is actually healthy and easy to make. I like making this curry in advance and simply reheat thoroughly whenever I’m feeling like something rich and tasty. If you want to make this curry a tad lighter, opt for light coconut milk and skip the oil. Serve with plenty of fresh coriander and dig in!

Tempeh Massaman Curry

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Tempeh Curry
Servings: 4
Calories: 525kcal

Ingredients

Ingredients

  • 1 pack Organic Village Chickpea Tempeh cubed
  • 1 can coconut milk
  • 6 small potatoes peeled and quartered
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 cardamom pods
  • ¼ cup crushed peanuts
  • 1 cup vegetable stock

Massaman curry paste

  • 1 stick of lemon grass
  • 4 red chillis
  • 2 inch piece of ginger
  • 4 cloves of garlic
  • 2 shallots
  • coriander stalks
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp nutmeg
  • ½ tsp ground cloves
  • Salt and pepper to taste

To serve

  • 1 cup of rice cook according to instructions
  • poppadom’s cook according to instructions
  • coriander
  • red chillies sliced

Instructions

Method

  • 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.

To serve

  • Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!

If you make this recipe, be sure to tag me @Plantproof in your creations!

With the start of winter approaching, it’s time to tuck into something warm & hearty like this delicious, healthy Massaman Curry. The tempeh gives this dish a protein boost and blends perfectly with the curry which is bursting with flavor and spices. Give this one a go – it won’t disappoint!

My favourite thing about this recipe is that unlike many of the store-bought curry pastes, this one is actually healthy and easy to make. I like making this curry in advance and simply reheat thoroughly whenever I’m feeling like something rich and tasty. If you want to make this curry a tad lighter, opt for light coconut milk and skip the oil. Serve with plenty of fresh coriander and dig in!

Tempeh Massaman Curry

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Tempeh Curry
Servings: 4
Calories: 525kcal

Ingredients

Ingredients

  • 1 pack Organic Village Chickpea Tempeh cubed
  • 1 can coconut milk
  • 6 small potatoes peeled and quartered
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 cardamom pods
  • ¼ cup crushed peanuts
  • 1 cup vegetable stock

Massaman curry paste

  • 1 stick of lemon grass
  • 4 red chillis
  • 2 inch piece of ginger
  • 4 cloves of garlic
  • 2 shallots
  • coriander stalks
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp nutmeg
  • ½ tsp ground cloves
  • Salt and pepper to taste

To serve

  • 1 cup of rice cook according to instructions
  • poppadom’s cook according to instructions
  • coriander
  • red chillies sliced

Instructions

Method

  • 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.

To serve

  • Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!

If you make this recipe, be sure to tag me @Plantproof in your creations!

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