Tempeh and Cauliflower Curry

Name: Tempeh and Cauliflower Curry
Cook time: 25 min
Total time: 25 min
Cuisine: Asian, Indian
Ingredients: 100g rice; 30g creamed coconut; 10g flaked almonds, toasted; 4cm ginger; 2 garlic cloves; 1 brown onion; 2 large tomatoes; 0.5 cauliflower, roasted; Handful fresh coriander; 2tsp garam masala; 40g baby spinach; Half lime; Peanuts

4 steps

Cook:25min

Updated at: Wed, 16 Aug 2023 18:58:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories492.3 kcal (25%)

Total Fat21.9 g (31%)

Carbs65.2 g (25%)

Sugars10.9 g (12%)

Protein13.7 g (27%)

Sodium59 mg (3%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100grice

30gcreamed coconut

10gflaked almonds

0.5cauliflower

2 tspgaram masala

40gbaby spinach

0.5lime

peanuts

Instructions

Step 1

Boil rice until cooked. Dissolve cream coconut with 150ml boiling water. Grate garlic and ginger. Dice onion. Slice tomatoes. Chop coriander. Roast cauliflower.

Step 2

Cook onion. Add tempeh, cook for 5 mins turning until golden on all sides. Add garlic, ginger, spice and half the coriander.

Step 3

Add creamed coconut. Add tomatoes. Season. Stir in spinach, coriander and cauliflower.

Step 4

Top with toasted almonds, remaining coriander and generous squeeze of lime.