Tempeh Curry.
This delicious curry recipe has lots of fresh ginger & turmeric to aid digestion, and for their anti-inflammatory properties. The tempeh & Greek yoghurt are probiotics, as well as a great sauce of protein. To avoid the unwanted effects some people experience with onion and garlic, this recipe uses asafoetida and chives in their place. Fresh chillies are included for a little kick, and because they have lots of health benefits, however you can leave these out if your gut is sensitive to them.
This is part of the Gut Health series, in collaboration with Personal Trainer and Women’s Health Expert, Nancy Best (Founder of Ladies Who Crunch).
Ingredients.
2 cups/400g brown rice
1 tbsp vegetable/coconut oil
2tbsp freshly grated ginger
1 tbsp freshly grated turmeric
2 mild red chilli peppers, deseeded and finely chopped
400g tin coconut milk
400g tin chopped tomatoes
400g tempeh, chopped into 2cm cubes
Small head of broccoli (around 250g), cut into small florets
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp garam masala
125g spinach, washed & roughly chopped
4 heaped tbsp Greek yoghurt, not ‘Greek style’ as its thinner and lower in protein
Extra Greek yoghurt, to serve (optional)
Chopped fresh chives/coriander, to serve (optional)
Spice Blend:
2 tsp ground cumin
1/2 tsp asafoetida
1 tsp ground coriander
1 tsp salt
Equipment.
sharp knife & chopping board
zester/fine grater
large saucepan & lid
wooden spoon
measuring spoons
Method.
Cook the brown rice as per the packet instructions
2. Toast the spice blend in the oil for 2 mins until it becomes fragrant and starts to colour. Be careful not to burn it!
3. Add the ginger, chilli, and turmeric, and fry for another 2 mins
4. Add the chopped tomatoes, coconut milk and tempeh and bring to a simmer for 5 mins
5. Add the broccoli, maple syrup, garam masala & soy sauce, and simmer for another 10mins
6. Finally, add the spinach and simmer for another few minutes until the spinach has wilted
7. Take it off the heat and stir in the yoghurt
8. Serve with the rice, chives/coriander and an extra dollop of greek yoghurt
