Tempeh, Aubergine & Tomato Curry

With mint yogurt 

Serves: 4

cooking time: 60 minutes

plant count: 15

Ingredients

X2 300g Ginger Lime Curry Pieces

X2 Aubergines

300g Cherry Tomato

400g Tinned Chopped Tomato’s

X3 White Onions

X1 Bulb Garlic, Crushed

4cm Ginger, Finely Grated

1tbsp Tomato Puree

Handful of Spinach

Olive Oil

Vegan Yoghurt

Mint

Spice Mix (Heaped teaspoons)

Salt

Pepper

2tsp Turmeric

2tsp Ground Cumin

2tsp Ground Coriander

2tsp Smoked Paprika

1tsp Dark Brown Sugar

1tsp Black Onion Seeds

1/2tsp Chilli Flakes

(Add more or less chilli flakes depending on your heat tolerance, you can also replace with fresh chilli and add it diced with the ginger and garlic)

Method

First up, grab those ginger lime curry tempeh pieces and defrost overnight in the fridge.

Preheat your oven to 180c. Heat a splash of olive oil in a large pot over a medium low heat, add thinly sliced white onions and sweat for at least 8 minutes, and up to 40 minutes, depending on the time you have available. The longer you are able to sweat them off, the better depth of flavour you start to build in the curry. When sweated off, stir in crushed garlic cloves and finely grated ginger and cook for another 5 mins (add fresh chilli here if substituting the chilli flakes in spice mix).

Next stir in spice mix and tomato puree until your mixture is paste like and cook out for 30 seconds on the heat.

Add 150ml warm water and tin of chopped tomatoes and bring to the boil. When boiling, reduce heat to a simmer and add diced aubergine to the pot making sure it is all well covered by the sauce.

Cook with the lid on for around 30 minutes, or until the sauce has thickened and the aubergine is falling apart and tender, it should be soft enough to cut through the pieces with a wooden spoon.

Whilst the curry is simmering and around 15 minutes before your curry is ready, bake the ginger lime curry tempeh pieces for 12-14 mins (you can also air fry them if you have one)!

Whilst the tempeh bakes and curry simmers away; thinly slice some mint and add to your yoghurt, loosen with a bit of water if its too thick and season with some salt and pepper.

Halve the cherry tomatoes and add to your curry with a big handful of spinach for the last 5 minutes of cooking and adjust the seasoning to taste with additional salt and pepper if required.