5 Minute Rogan Josh with Teriyaki Tempeh

Heat a non-stick pan on high heat. Drain and rinse the black beans. Finely slice the chilli, coriander stalks, and ginger.

Once the pan is hot, add 1 tbsp of oil along with the ground coriander, cumin seeds, garam masala, black pepper, and turmeric. Mix well and cook for 30 seconds to release the flavours.

Add 2 tbsp of tomato purée and stir thoroughly.

Pour in half of the can of coconut milk, followed by the chopped coriander stalks, ginger, and half of the sliced chilli. Stir to prevent the spices from overcooking.

Add the black beans and the remaining coconut milk, then mix in the tamari. Chop the sugar snap peas or mangetout in half and finely slice the pak choi. Add both to the pan, along with 200ml of water. Stir and bring to a boil. Taste and adjust seasoning by adding more salt, tamari, lemon juice, or chilli as needed.

In a separate frying pan over high heat, add 1 tbsp of oil. Slice the tempeh into rectangular pieces about 1 cm thick and place them in the pan. Cook for 2 minutes on each side until browned.

Mix together the tamari, maple syrup, and apple cider vinegar until combined. Pour over the tempeh and let it sizzle. Cook for an additional minute on each side until a glaze forms on the surface. Reserve any remaining sauce.

Divide the curry into bowls. Cut the tempeh into triangular pieces and place on top. Garnish with the remaining sliced red chilli. Enjoy!