Vegan Indian curry

Personas:

Preparación:

Cocción:

Tiempo total:

Ingredientes para

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

Dificultad: Easy

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.