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
- 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
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.
If you make this recipe, be sure to tag me @Plantproof in your creations!
1 Comment
I’m always surprised to see coconut included when it is high in saturated fat. Even the Reduced fat coconut milk is 7 g total/6 g saturated fat per 1/4 cup. I love it and so I have it from time to time but I can’t eat it guilt-free because it affects my LDL.