Creamy Cauliflower Curry With Crispy Tempeh Sprinkle
This gently spiced cauliflower curry, enriched with yoghurt or coconut milk, gets an irresistible upgrade from sticky-savoury crispy tempeh scattered on top. A balanced, comforting dinner that’s as nourishing as it is delicious.
(nutritional information based on 150g cooked brown rice)
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Preparation time
15 min
Cook time
30 min
Total time
45
Cuisine
Indian and Indian Subcontinent
Meal
- mains
Servings
4
Kcal
566
Carbs
71 g
Protein
24 g
Fat
19 g
* Nutritional information per serving.
Ingredients
Curry
- 1 large red onion, roughly chopped
- 1 tbsp fresh ginger, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp ground fenugreek
- 2 tbsp tomato purée
- 1 large cauliflower, big stalks removed and broken into small florets
- 500ml/2 cups vegan stock (use gluten-free if needed)
- 250g/1 cup vegan plain or coconut yoghurt, vegan cream or coconut milk
- 1 x 400g/14 oz tin chickpeas or butter beans, drained and rinsed
- Salt
- 2 tsp garam masala
Crispy tempeh
- Toasted sesame oil
- 200g/7 oz (approx.) plain tempeh, broken into very small random pieces
- 2 tbsp syrup (eg maple or agave)
- 3 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp tomato purée
- Pinch of chilli flakes
Instructions
Curry
- Using a large non-stick saucepan, frying pan or wok, add a good glug of neutral oil (eg rapeseed) and fry the onion for 5 minutes on a medium heat, stirring frequently.
- Stir through the ginger and garlic and heat for a further 5 minutes, again stirring frequently.
- Add the tomato purée, cauliflower and stock, bring to the boil then simmer on medium for 15 minutes.
- Stir through the yoghurt and chickpeas then simmer for a further 5-10 minutes or until the curry has reduced down to your desired consistency. Don’t let the cauliflower get too soft or mushy.
Crispy tempeh
- Using a non-stick frying pan or wok, fry the tempeh pieces in a little sesame oil on a medium heat, until golden on all sides, stirring frequently.
- Sir through all of the other ingredients until thoroughly combined and heat for a further 5 minutes.
- Once the curry is ready to serve, evenly sprinkle over each portion.
Serving suggestions: brown rice, fresh coriander, toasted cashews, vegan chapati, vegan naan bread, vegan plain yoghurt
Keywords
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