The finished recipe. Tempeh and Spinach Curry with BasmatiIngredients 1 to 6. 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, tinnedIngredients 7 to 11. 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.)Step 1. Fry the tempeh cubes in a dry non-stick pan over a medium-high heat for five minutes, turning, until browned. Set aside.Step 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.Step 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.Step 4. Off the heat, stir in the yogurt and garam masala. Coriander over, rice alongside.
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