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Vegan Indian curry

Personas:

4

Preparación:

Cocción:

Tiempo total:

Ingredientes para

Vegan Indian curry

  • 1 tbs vegetable oil
  • 200g tempeh, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 120g (1 ⁄2 cup) yellow curry paste (see tip)
  • 2 x 420g cans chickpeas, rinsed, drained
  • 500ml (2 cups) So Good Cashew Unsweetened milk
  • 400ml can coconut cream
  • 6 silverbeet leaves, stalk trimmed, leaves shredded
  • Steamed brown rice, to serve
  • 1 long fresh red chilli, chopped
  • 80g (1 ⁄2 cup) roasted cashews, chopped
  • 1 tbs nigella seeds (optional)
  • Fresh basil leaves, to serve
  • Pappadums, to serve
  • Como se hace la

    Vegan Indian curry

    Dificultad: Easy

    Method

    • Step 1
      Heat oil in a large saucepan over mediumhigh heat. Cook tempeh, turning occasionally, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.
    • Step 2
      Add onion, celery, carrot and garlic. Stir often for 3 minutes or until softened slightly. Stir in paste until aromatic then chickpeas.

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