5 mins Rogan Josh curry with Teriyaki tempeh

Name: 5 mins Rogan Josh curry with Teriyaki tempeh
Total time: 10 min
Ingredients: Curry base; 20 g fresh coriander leaves and stalk; 1 red chilli; 2 tbsp ground coriander; 2 tbsp cumin seeds; 2 tbsp garam masala; 1/2 tsp ground black pepper; 1 tbsp turmeric; 2 tbsp tamari; ½ thumb sized piece of ginger; 4 tbsp of tomato puree or tomato paste; 1 can of coconut milk; 1 x 400g tin of black beans; 250 g sugar snap peas; 1 head of pak choi; For the tempeh; 200 g firm fresh tempeh; 3 tbsp tamari or soy sauce; 2 tbsp maple syrup; 1 tbsp apple cider vinegar

Quick, delicious and easy to adapt to whatever veg you have – this is a total crowd pleaser! If you can’t find tempeh just use tofu instead

Takes 10 minutes

Serves 2

Ingredients

Curry base
20 g fresh coriander leaves and stalk
1 red chilli
2 tbsp ground coriander
2 tbsp cumin seeds
2 tbsp garam masala
1/2 tsp ground black pepper
1 tbsp turmeric
2 tbsp tamari
½ thumb sized piece of ginger
4 tbsp of tomato puree or tomato paste
1 can of coconut milk
1 x 400g tin of black beans
250 g sugar snap peas
1 head of pak choi
For the tempeh
200 g firm fresh tempeh
3 tbsp tamari or soy sauce
2 tbsp maple syrup
1 tbsp apple cider vinegar

Instructions

Heat a non-stick pan on high heat. Drain and rinse the black beans, finely slice the chilli, coriander stalks and the ginger.
Once the pan is hot add 1 tbsp of oil along with the spices, the ground coriander, cumin seeds, garam masala, black pepper, turmeric and mix well and allow to cook off for 30 seconds, add in 2 tbsps of tomato puree and give it a good mix.
Add half the tin of coconut milk, the chopped coriander stalks, the ginger, half of the fresh chilli and mix through to stop the spices over cooking.
Add the black beans and the rest of the coconut milk, the tamari and mix well. Chop the sugar snaps /mange tout in half and finely slice the pak choi, as well as the coriander leaves, and add to the pan as well as 200ml of water. Stir through and bring to a boil. Taste and adjust the seasoning to your liking by adding more salt, tamari, lemon juice or chilli.
For the tempeh, in a separate frying pan put on high heat, once hot add 1 tbsp of oil and slice the tempeh into a rectangular piece approx 1 cm thick and add to the pan. Cook for 2 mins on each side to sear it so that it browns on both sides. Mix together the tamari, maple syrup and apple cider vinegar until homogenous. Add to the tempeh and allow to hiss, cook on each side for 1 mins until it firm a nice glaze form on the surface. Keep any remaining sauce.
Divide the curry in bowls and cut the tempeh into triangular pieces and serve with some sliced red chilli on top. Enjoy!
Beat the bloat: Replace the onion and garlic with the green part of a leek