Aubergine and Tempeh Massaman Curry Recipe
Check out our vegan Aubergine and Tempeh Massaman Curry Recipe. It's easy to make and even easier to eat! Delicious and mouth-watering.
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Cooking tools:
- Blender
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Plate
- Serving bowl
Ingredients
- 1 tbsp coconut oil
- 3 large garlic cloves, crushed
- 10 g fresh ginger (grated)
- 1 stalk lemongrass, remove top and bottom and slice
- 1 tsp each: cumin seeds, ground coriander, cinnamon
- 1 tbsp almond or cashew butter
- 1 white onion, small dice
- 1 block tempeh (198g), cubed
- 1 aubergine, sliced and cubed
- 200ml coconut milk
- 200ml vegetable stock
- 2 tbsp tamari soy sauce
- 4 portions noodles or rice
- 15 g fresh coriander (chopped)
- 30 g toasted cashew nuts
- 2 tbsp coconut yoghurt
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