Tempeh and Vegetable Korma
Ingredients
- red onion
- garlic
- curry-spiced tempeh pieces
- handful of mixed frozen vegetables
- korma paste
- coconut milk
Toppings
- flaked almonds
- fresh coriander
Accompaniments
- basmati rice
- naan bread
- samosas
Preparation
Sauté red onion and garlic in a pan until softened.
Add curry-spiced tempeh pieces and mixed frozen vegetables, cook for a few minutes.
Stir in korma paste and coconut milk, then simmer until vegetables are tender and flavors combine.
Top the mixture with flaked almonds and fresh coriander before serving.
Serving suggestions
Prepare basmati rice according to package instructions.
Heat naan bread and samosas as per their packaging directions.
Serve the korma with the cooked rice, warm naan, and samosas.
