Whether you're looking for some meatless Monday inspo or just enjoy a meat free dish this curry recipe is no fuss, super quick and easy to prepare and utterly delicious. Perfect for meal prep or dinner date ♥️
Enjoy and don’t forget to tag me in your recreations !
Happy Day!
Jenna
Ingredients: 3 shallots, finely chopped 4 cloves garlic, minced 1 tbsp of coconut oil 3 tbsp mustard seeds 2 tsp Garam Masala 2 tsp cumin 2 tsp coriander 2 tsp turmeric powder 1 tsp chilli powder 1 tsp salt Pinch of pepper 1 Potato, chopped small 1 tomato, diced Cauliflower leaves, chopped 400ml coconut cream 1 cup of stock or bone broth Juice of half a lemon 1 packet of tempeh 1 can of chickpeas
Method: In a pot on the stove at medium heat, fry off the onion and garlic until translucent. Add in the spices, followed by the potato, tomato and cauliflower leaves. Stirring for 4 minutes until fragrant. Pour in the coconut cream, stock/ broth and lemon juice, and stir. Stir through the tempeh and chickpeas Bring to a simmer and then reduce to allow the sauce to thicken Cook for 20-30 minutes until the potato has softened and season to taste before serving on a bed of cauliflower rice
Enjoy !