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 minutesminutes
20gfresh coriander leaves and stalk
1/2tspground black pepper
½thumb sized piece of ginger
4tbspof tomato puree or tomato paste
1can of coconut milk
1x 400g tin of black beans
250gsugar snap peas
1head of pak choi
For the tempeh
200gfirm fresh tempeh
3tbsptamari or soy sauce
1tbspapple cider vinegar
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