Tempeh Vindaloo Curry (Vegan)

Name: Tempeh Vindaloo Curry (Vegan)
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 150 g Uncooked basmati rice; 150 g Tempeh; 1/2 Red onion; 1/2 Bell pepper; 4-5 Cloves garlic; 3-4 Chilli peppers; 1/2 Tbsp Chopped ginger; 200 ml Tomato purée; 2 Tbsp Vindaloo curry paste; 2 Tbsp Curry powder; 1 Tbsp Sunflower oil; Salt and pepper (to taste); Finely chopped coriander (as garnish)

Nino @nino1992

Croatia

I tried to make a simple vegan tempeh curry, which still has some kick, but is low in calories. It turned out great! 🍛

Please note that the version I made is lighter than this recipe (no chilli peppers or ginger, only three cloves of garlic, less tempeh, less oil) because I'm trying to lose weight, so if you'd prefer that, you can make the lighter version as well! 🌱

#vegan #veganfood #veganrecipe

I tried to make a simple vegan tempeh curry, which still has some kick, but is low in calories. It turned out great! 🍛

#vegan #veganfood #veganrecipe

Nino @nino1992

Croatia

I tried to make a simple vegan tempeh curry, which still has some kick, but is low in calories. It turned out great! 🍛

#vegan #veganfood #veganrecipe

I tried to make a simple vegan tempeh curry, which still has some kick, but is low in calories. It turned out great! 🍛

#vegan #veganfood #veganrecipe

Saved

Ingredients

30 mins

2 people

150 gUncooked basmati rice
150 gTempeh
1/2Red onion
1/2Bell pepper
4-5 Clovesgarlic
3-4Chilli peppers
1/2 TbspChopped ginger
200 mlTomato purée
2 TbspVindaloo curry paste
2 TbspCurry powder
1 TbspSunflower oil
Salt and pepper (to taste)
Finely chopped coriander (as garnish)

Saved

Steps

30 mins

1

Cook the basmati rice. The ratio is approximately 150ml of water per 100g of uncooked rice. While the rice is cooking, prepare the sauce.
2

Sautee garlic, onions, ginger, chilli peppers, bell peppers for a few minutes, on high heat, in an oiled pan. Then, add the vindaloo curry paste and mix it in well with the vegetables. Reduce to medium heat.
3

Add the tomato puree and season it with curry powder, salt and pepper. Mix it all together.
4

Then, chop the tempeh into cubes and add it to the pan. Cook for five to seven minutes on medium heat, until the tempeh softens up and absorbs the sauce. If the sauce is too thick, add some water and stir.
5

Finally, serve the curry with rice, and garnish with some finely chopped coriander. Enjoy your meal!