Tempeh and Spinach Curry with Basmati

Make tempeh and spinach curry with basmati, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Tempeh, in 2 cm cubes
1 tbsp (15 g) Indian curry paste
80 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
200 g Chopped tomatoes, tinned
150 g Spinach
50 g Greek yogurt, 0% fat
Half a teaspoon Garam masala
A handful Fresh coriander
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Fry the tempeh cubes in a dry non-stick pan over a medium-high heat for five minutes, turning, until browned. Set aside.
2. Add the curry paste and the onion to the pan and cook for six minutes in the paste's own oil, until the onion is soft. Add the garlic and ginger for a minute.
3. Add the tomatoes and a splash of water and simmer for ten minutes. Return the tempeh, then add the spinach a handful at a time until it has all wilted in.
4. Off the heat, stir in the yogurt and garam masala. Coriander over, rice alongside.

Contains milk and soya.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tempeh-spinach-curry-basmati

AI-generated images illustrating the recipe.

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