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Recipe

Tempeh & red lentil curry with roasted greens and tamari nuts & seeds

If you’re trying to incorporate more veges into your weeknight meals, then we’ve got you covered. This soul-satisfying tempeh and red lentil curry is delicious when served with roasted greens and crunchy tamari nuts and seeds.

By Jo Wilcox
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 3 tbsp olive oil
  • 2 cloves garlic, finely diced
  • 1 tbsp finely chopped fresh ginger
  • 1/2 tsp smoked paprika
  • 2 tbsp Thai red curry paste*
  • 2 x 400g cans diced tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup red lentils
  • 1/2 tsp each ground cumin and ground coriander
  • 2 packets tempeh (400-500g in total), diced
Roasted greens
  • 150 g green beans, trimmed
  • 3 large kale leaves
  • 4 Brussels sprouts, halved lengthwise
  • 1 tbsp oil
  • Pinch sea salt
Tamari nuts & seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 2 tbsp almonds, roughly chopped
  • 2 tbsp tamari*
  • 1 tbsp pure maple syrup

Method

  • 1
    Heat 2 Tbsp of oil in a large, heavy-based frying pan on medium heat and sauté garlic and ginger for a few minutes until softened but not brown. Add paprika and curry paste and cook for 1 minute then add tomatoes and paste. Simmer for 5 minutes then add lentils, cover and gently simmer for 15-20 minutes or until lentils are just tender. (Add a little water if liquid level gets low.)
  • 2
    Meanwhile, preheat oven to 190°C. Mix spices with last 1 Tbsp oil. Toss tempeh in spiced oil and lightly fry on medium heat on all sides until golden (2-4 minutes in total). Stir through the cooked curry.
  • 3
    Toss the beans, kale and sprouts with the oil and salt and arrange in a single layer on a lined baking tray. Roast in oven for 5-8 minutes or until coloured and just tender.
  • 4
    For the tamari nuts and seeds, toss the nuts and seeds in a small, dry pan until toasted. Add tamari and maple syrup and simmer until starting to caramelise, then tip onto a piece of baking paper. Let it cool and harden slightly then crumble.
  • 5
    Serve the curry with the roasted greens on the side and sprinkle with the sweet and salty tamari mix.

Notes

*Check label if eating gluten free.

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