Tempeh Curry Recipe | olivemagazine
This speedy plant-based curry is perfect for a midweek meal, and it's great for using up any veg you have in the fridge
Ingredients
- 200g tempeh
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- thumb-sized piece of ginger peeled
- 2 garlic cloves
- 1 red chilli deseeded
- ½ bunch coriander
- 400ml coconut milk
- 1 tsp turmeric
- 200g pack sugar snaps and baby corn halved
- 1 lime halved
- basmati rice cooked, to serve
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