Tempeh Tomato Curry

Pan-fried tempeh in a tomato curry leaf sauce. Makes 2 servings.

30 min · Serves 2 · Vegan · ≈431 kcal per serving · ≈34 g protein

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Ingredients

• 300g tempeh
• 350g tinned chopped tomatoes
• 120g onion
• 6g garlic
• 10g fresh ginger
• 4g cumin seeds
• 5g fresh red chilli
• 4g curry leaves
• 18g vegetable oil
• 3g salt

Method

1. Steam-fry tempeh cubes in oil until edges crisp.
2. Soften onion; add garlic, ginger, cumin, chilli and curry leaves 2 minutes. Add tomatoes; simmer 10 minutes.
3. Return tempeh; coat 5 minutes in sauce.

Contains: soy.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.