Creamy Butter Tempeh with Garlic Naan
Ingredients
For the Curry
- 1 brown onion
- 4-5 garlic cloves
- 1-inch piece of ginger
- 2 tbsp garam masala
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 tsp cayenne pepper (or to desired heat)
- 1 tsp turmeric powder
- 1 can chopped tomatoes
- 1/4 cup tomato paste
- 1 can coconut cream
- 1 tbsp liquid sweetener
- 1/3 cup cashews
- Salt to taste
For the Tempeh
- 1 block tempeh/tofu
- 1/2 cup coconut yoghurt (or any plant-based yogurt)
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp salt
For Serving
- Garlic Naan (optional)
Preparation
Preheat the oven to 180°C / 350°F.
Dice the tempeh into cubes and place them in a bowl. Add all the other tempeh ingredients and mix well, ensuring the tempeh is well coated.
Line a baking tray with parchment paper and spread the tempeh cubes evenly on the tray.
Bake in the oven for 20 minutes, then flip the cubes and bake for an additional 15 minutes.
While the tempeh is baking, start preparing the curry.
In a medium-sized pot, heat 1 tbsp oil over medium heat. Add the onion with a pinch of salt and sauté until soft.
Add the garlic, ginger, and spices to the pot. Sauté for about 5 minutes, stirring occasionally and adding water if it starts to stick to the bottom.
Add the remaining curry ingredients (tomato paste, chopped tomatoes, cashews, and coconut cream) to the pot and let it simmer for 15-20 minutes.
Using an immersion blender or by transferring the sauce into a blender, blend the curry until smooth. Season with salt to taste.
Add the baked tempeh to the curry and mix gently to combine.
Serve the Creamy Butter Tempeh with Garlic Naan, if desired.
