Tempeh Massaman Curry
Difficulty rating: Medium
Why not try this rich and creamy Thai curry? It’s packed with such delicious flavour that you’re sure to fall in love tempeh as much as we have - and safe to say, that’s no mean feat!
Recipe by Plant Proof
1 pack Organic Village Chickpea Tempeh cubed
1 can coconut milk
6 small potatoes peeled and quartered
1 cinnamon stick
3 bay leaves
3 cardamom pods
¼ cup crushed peanuts
1 cup vegetable stock
Massaman curry paste
1 stick of lemon grass
4 red chillis
2 inch piece of ginger
4 cloves of garlic
2 tsp cinnamon
1 tsp ground cardamom
1/2 tsp nutmeg
½ tsp ground cloves
Salt and pepper to taste
1 cup of rice cook according to instructions
poppadom’s cook according to instructions
red chillies sliced
Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.
Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.
In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture) Once golden add straight into the curry.
Keep on medium heat until potatoes have cooked through.
Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!