Vegan Indian Curry Recipe

A comfort food curry in 25 minutes? Youll be fed and toasty in no period times taking into consideration this vegan tempeh number.

The ingredient of Vegan Indian Curry Recipe

• 1 tbsp vegetable oil
• 200g tempeh cut into 2cm pieces
• 1 brown onion finely chopped
• 2 celery sticks finely chopped
• 2 carrots peeled finely chopped
• 2 garlic cloves crushed
• 120g 1 u20442 cup yellow curry cement see tip
• 2 x 420g cans chickpeas rinsed drained
• 500ml 2 cups so courteous cashew unsweetened milk
• 400ml can coconut cream
• 6 silverbeet leaves stalk trimmed leaves shredded
• steamed brown rice to further
• 1 long open red chilli chopped
• 80g 1 u20442 cup roasted cashews chopped
• 1 tbsp nigella seeds optional
• buoyant basil leaves to help
• pappadums to service

The Instruction of vegan indian curry recipe

• heat oil in a large saucepan over mediumhigh heat cook tempeh turning occasionally for 3 minutes or until browned transfer to a plate lined later than paper towel to drain
• add onion celery carrot and garlic work up often for 3 minutes or until softened slightly advocate in glue gum until aromatic later chickpeas
• pour milk and coconut cream into pan bring to the boil cut heat to medium simmer for 3 minutes or until sauce thickens slightly disquiet in silverbeet cook for 2 minutes or until just wilted remove from heat and season
• divide rice and curry in the middle of in the midst of serving plates summit zenith subsequently tempeh chilli cashew nigella seeds if using and basil relief subsequent to pappadums

Nutritions of Vegan Indian Curry Recipe

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