Orange Tempeh Curry
Delicious and easy vegan Orange Tempeh Curry. It's best served with Basmati Rice.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- leftovers from 2 oranges or 1 whole orange
- 3/4 cup full-fat canned coconut milk
- 3/4 cup tomato purée*
- 1 onion
- 1 garlic clove
- tempeh about 4 inches
- ginger about 1 inch
- 1/2 cup water
Take the leftovers from the oranges and put it in a kitchen processor and chop. Or if you have a whole orange press the juice out of it and then chop the leftovers.
Peel and cut the ginger.
Put the water in a small pot, mix in the orange scraps & ginger and heat it up for about 5 minutes.
Put the water and orange scraps in a blender (let it cool off first or take out the middle part of the lid and cover it with a clean kitchen towel) and blend until it's a nice cream. Add coconut milk and sieved tomatoes and blend again.
Dice onion and garlic and put it in a hot pan with a little olive oil. Heat it for minute or two.
Dice tempeh and add it to the pan.
When the tempeh begins to brown, add the orange-mixture to the pan. Use a sieve to eliminate bigger chunks.
Reduce heat and let it simmer for about 10 minutes.
When the mixture begins to thicken a bit, it's ready to serve.
*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
The Curry is best served with some Homemade Garlic Naan and Basmati Rice.
Calories: 259kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 16g | Sodium: 44mg | Potassium: 816mg | Fiber: 4g | Sugar: 13g | Vitamin A: 650IU | Vitamin C: 50.7mg | Calcium: 72mg | Iron: 4.7mg