Creamy Butter Tempeh with Garlic Naan
Ingredients
For the curry
- 1 brown onion
- 4-5 garlic cloves
- 1 inch piece 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
Preparation
Preheat oven to 180°C / 350°F.
Dice up the tempeh into cubes. Add to a bowl along with all other tempeh ingredients. Mix well so tempeh is well coated.
Line a baking tray with parchment paper, and place the tempeh cubes onto the paper evenly spread so they have space to bake.
Bake in the oven for 20 minutes, then take out and flip. Bake for a further 15 minutes.
While the tempeh is baking, start the curry.
In a medium-sized pot, heat 1 tbsp oil on medium heat. Add in onion with a pinch of salt and sauté until soft.
Add in the garlic, ginger, and spices. Sauté for 5 or so minutes, stirring occasionally and adding water if it starts to stick to the bottom.
Add in the rest of the curry ingredients (tomato paste, chopped tomatoes, cashews, and coconut cream) and let this simmer for 15-20 minutes.
Use an immersion blender or transfer the sauce into a blender, and blend until smooth.
Add salt to taste, and then add the baked tempeh. Your curry is ready to be served.
