Savoury

Tempeh and Vegetable Masala

I think we all agree that a curry makes great comfort food and this masala doesn’t disappoint. Filled with wonderful flavours with the tempeh and the vegetables and also the amazing spices that support heakth

Did you know that spices like turmeric and ginger have amazing health boosting properties and are packed full of antioxidants which can support immune health and heart health as well as having anti-inflammatory properties.
Turmeric contains Curcumin which is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant that has been shown to have anti-cancer properties, protect against heart disease, and support and improve brain function.

Ginger Contains Gingerol, a substance with powerful health promoting properties. It has powerful anti-inflammatory and antioxidant effects.

It has been shown to reduce symptoms of osteoarthritis, reduce risks of heart disease and significantly lower blood sugar levels and may even improve brain function.

So there’s no better excuse to make your own delicious curries.

Tempeh and Vegetable Masala

1 pack Plant Power Tempeh

1/2 large aubergine

1 large sweet potato

1 red pepper

1 small courgette

200g baby plum tomatoes

1 large red onion

1 large garlic clove

1 cm chopped red chilli

2 tsp turmeric

2 cm grated ginger

3 tbsp garam masala

1 tsp cumin

1/2 tsp paprika

200ml vegetable stock (low salt) or water

4 tbsp coconut cream

spinach

In a pan add the tempeh and chopped veggies and coat with 1 tbsp garam masala and olive oil, season and pop into the oven and cook until all the veggies are softened and the tempeh is cooked through.

in a pan add the chopped onion, garlic, chilli, salt and turmeric along with the tomatoes and cook until softened.

add the garam masala, cumin, paprika and mix together.

add some water or stock to form a nice sauce and reduce down until nice and thick.

add the veggies and tempeh and the coconut cream and stir through and then add the spinach and stir until wilted and serve with some turmeric and coriander quinoa.