5 mins Rogan Josh curry with Teriyaki tempeh

Heat a non-stick pan on high heatl. Drain and rinse the black beans, finely slice the 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 half the tin of coconut milk, the tamari and mix through to stop the spices over cooking. Add the black beans and the rest of the coconut milk, the tomato puree and mix well. Chop the sugar snaps in half and finely slice the pak choi, as well as the coriander leaves, and add to the pan as well as 150ml 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!