Vietnamese Tempeh Curry
This is a deliciously simple curry! It’s packed with flavour and is really substantial.
Takes
Serves 4
Ingredients
- 300 g sweet potato
- 400 g potatoes
- 1 x 300g pack of tempeh (substitute with firm tofu or oyster mushrooms if not available)
- 220 ml full-fat coconut milk
- 400 ml water
- 4 tbsp tamari or soy sauce
- A thumb-sized piece of fresh ginger (peeled and finely grated or chopped)
- Juice of 2 limes
- 2 tbsp maple syrup
- 2 tbsp curry powder
- 1 tsp salt
- Green part of a small bunch of scallions (spring onions, finely sliced)
- ½ head of pak choi (finely chopped, use the entire length, discard the base)
- A bunch of fresh coriander (finely chopped)
Instructions
- Preheat the oven:Preheat the oven to 180ºC (350ºF).
- Prepare the potatoes:Chop both the sweet potato and regular potatoes into bite-sized pieces (leaving the skin on). Spread them out on a baking tray and roast in the preheated oven for 25 minutes until tender and golden.
- Make the curry sauce:In a blender, combine the coconut milk, 400ml water, ginger, lime juice, maple syrup, curry powder, tamari, and salt.Blend until smooth
- Cook the tempeh:Cut the tempeh into small cubes (about 1.5cm). Place the tempeh on a baking tray and coat it with half of the blended curry sauce, ensuring each piece is evenly covered. Spread the tempeh out evenly on the tray.Bake for 20 minutes, stirring after 10 minutes to ensure even cooking and distribution of the sauce. The tempeh should be golden and slightly crispy when done.
- Prepare the curry base:Pour the remaining half of the curry sauce into a large saucepan and bring to a boil. Reduce the heat to a simmer and let it thicken while the tempeh and potatoes finish cooking.
- Combine and simmer:Once the potatoes and tempeh are done, transfer them to the saucepan with the simmering curry sauce. Mix well to ensure everything is coated in the sauce.
- Add the pak choi:Finely chop the pak choi (removing the base) and stir it into the curry. Cook for a further 2-3 minutes until the greens are wilted but still bright in colour.
- Final seasoning:Remove the curry from the heat. Taste and adjust seasoning if necessary (add more tamari, salt, or lime juice if desired).
- Serve and garnish:Finely slice the scallions and chop the fresh coriander. Sprinkle them over the curry when serving for a fresh finish.
Notes
Serving suggestion: This curry pairs well with brown rice or wholemeal couscous.
Beat the Bloat: As referenced in our Gut Health Course, this recipe is easy on digestion due to the plant-based ingredients and light coconut milk.