Quick, delicious and very filling curry for every day. 30 minutes, a handful of tempeh, mushrooms, chickpeas, coated in a spicy homemade curry paste turn the simplest of ingredients into an addictive dish. Perfect for every day and the whole family.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 1210kcal
Ingredients
30mlFrying oil or other heat resistant oil
240gChickpeas drained and washed well with cold water*.
OPTIONAL: Cook rice according to package directions or preferably precook (this saves time).
FOR THE CURRY PASTE place all ingredients in a high-powered blender and blend until a uniform paste is formed. If too thick, dilute with a little water.
1 Red chili, 6 g (2) garlic cloves, 10 g fresh ginger, 30 g Tomato paste, 1 tbspn Cinnamon, 1 tbspn Cardamom, ½ tbspn ground cloves, 2 tbspn Cumin, 1 ½ tbspn Curry powder, 1 tbspn Paprika, ½ tbspn black pepper, ½ tbspn Salt, 1 red bell bell pepper, 1 tbspn Coconut blossom sugar
Put a large pan on the stove and heat oil in it. Add in the chickpeas, mushrooms and tempeh and fry over medium heat for about 10 minutes until everything is nicely browned and the mushrooms have softened.
30 ml Frying oil or other heat resistant oil, 240 g Chickpeas drained and washed well with cold water*., 200 g Mushrooms, 200 g Tempeh
Add curry paste, stir and simmer under medium heat for another 5-10 minutes. Add a little water if necessary.
Divide between 2 plates, garnish with (optional) rice, naan bread and desired toppings and enjoy!