Vegan Indian Curry Recipe

A comfort food curry in 25 minutes? Youll be fed and toasty in no time with this vegan tempeh number.

The ingredient of Vegan Indian Curry Recipe

• 1 tbsp vegetable oil
• 200g tempeh cut into 2cm pieces
• 1 brown onion finely chopped
• 2 celery sticks finely chopped
• 2 carrots peeled finely chopped
• 2 garlic cloves crushed
• 120g 1 u20442 cup yellow curry paste see tip
• 2 x 420g cans chickpeas rinsed drained
• 500ml 2 cups so good cashew unsweetened milk
• 400ml can coconut cream
• 6 silverbeet leaves stalk trimmed leaves shredded
• steamed brown rice to serve
• 1 long fresh red chilli chopped
• 80g 1 u20442 cup roasted cashews chopped
• 1 tbsp nigella seeds optional
• fresh basil leaves to serve
• pappadums to serve

The Instruction of vegan indian curry recipe

• heat oil in a large saucepan over mediumhigh heat cook tempeh turning occasionally for 3 minutes or until browned transfer to a plate lined with paper towel to drain
• add onion celery carrot and garlic stir often for 3 minutes or until softened slightly stir in paste until aromatic then chickpeas
• pour milk and coconut cream into pan bring to the boil reduce heat to medium simmer for 3 minutes or until sauce thickens slightly stir in silverbeet cook for 2 minutes or until just wilted remove from heat and season
• divide rice and curry among serving plates top with tempeh chilli cashew nigella seeds if using and basil serve with pappadums

Nutritions of Vegan Indian Curry Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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