Main
Mango Curry with Tempeh
40 minServes 3Nutri-Score B€€
B
40 min
40 minMango Curry with Tempeh
what you need
Ingredients
tempeh (cut into cubes)Fresh250 g
oil (for frying)Pantry30 ml
soy saucePantry30 ml
lemon juice (freshly squeezed)Produce15 ml
garam masalaSpices5 g
curry powderSpices5 g
cumin (ground)Spices3 g- paprika powderSpices3 g
garlic (minced)Produce3 pieces
ginger (grated)Produce15 g- mango (peeled and diced)Produce1 piece
onion (chopped)Produce1 piece- red curry pastePantry30 g
- turmeric (ground)Spices3 g
- coconut milkPantry400 ml
waterOther100 ml
saltSpices3 g
black pepper (ground)Spices1 g
yogurtDairy100 g- lime juice (freshly squeezed)Produce15 ml
- chili (sliced)Produce1 piece
coriander (fresh, chopped)Produce10 g
per serving
Nutrition
524kcal
- Carbs
- 32 g
- Proteins
- 21 g
- Fat
- 35 g
what you’ll use
Tools
Frying pan
Blender
Mixing bowl
step by step
Method
- Step 1
Marinate the tempeh
- Whisk the soy sauce, lemon juice, garam masala, curry powder, cumin, paprika powder, garlic and ginger in a bowl.
- Add the tempeh cubes and let them soak in the marinade.
- Step 2
Fry the tempeh
- Heat the oil in a frying pan and fry the tempeh until golden.
- Remove the tempeh from the pan and set aside.
- Step 3
Start the sauce
- In the same pan, fry the onion with the red curry paste and turmeric.
- Add the mango, coconut milk and water and let it simmer.
- Step 4
Blend the sauce
- Puree the sauce until smooth and creamy.
- Season with salt and pepper.
- Step 5
Finish and serve
- Stir the yogurt and lime juice into the sauce.
- Return the tempeh to the pan and warm through.
- Serve topped with sliced chili and fresh coriander.
most cooked first