Creamy Cauliflower Curry With Crispy Tempeh Sprinkle
From v7.viva.org.uk
45 min4
A gently spiced coconut curry of cauliflower and chickpeas, topped with sticky-savoury crispy tempeh pieces.
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| prepPrepare all ingredients before starting. | ||
| 1 large red onion, roughly chopped | Fry onion 5 min, medium heat | Sprinkle crispy tempeh over curry |
| 1 tbsp fresh ginger, finely chopped | Stir in ginger & garlic, heat 5 min | |
| 4 garlic cloves, finely chopped | ||
| 1 tsp chilli powder | Add tomato purée, cauliflower, stock & coconut milk; simmer 15 min | |
| 1 tsp cumin | ||
| 1 tsp ground coriander | ||
| ½ tsp ground fenugreek | ||
| 2 tbsp tomato purée (for curry) | ||
| 1 large cauliflower, big stalks removed and broken into small florets | ||
| 250 ml vegan stock (use gluten-free if needed) | ||
| 1 × 400 ml tin coconut milk | ||
| 1 × 400 g tin chickpeas or butter beans, drained and rinsed | Stir in chickpeas & seasonings, simmer 5–10 min | |
| 1½ tsp salt | ||
| 2 tsp garam masala | ||
| Toasted sesame oil | Fry tempeh in sesame oil until golden, medium heat | |
| 200 g plain tempeh, broken into very small random pieces | ||
| 2 tbsp syrup (eg maple or agave) | Stir in syrup, soy sauce, tomato purée & chilli flakes, heat 5 min | |
| 3 tbsp soy sauce (use gluten-free if needed) | ||
| 1 tbsp tomato purée (for tempeh) | ||
| Pinch of chilli flakes | ||
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