Search
India
Try Vegan
Menu

Suggested Searches

Try Vegan
Search
India

Chickpea n Tempeh in red Thai curry

Hello Tempayy

Enjoy this Hello Tempayy recipe? Why not try their tempayy bhurji too?

Ingredients

 300 gm Chickpeas, cooked

300 gm Natural Hello Tempayy cubes

200 ml Coconut milk

1 Red onion, thinly sliced

200 gm Tomato, diced

1 Bell pepper, seeded and cut into thin strips

150 gm Eggplant, ends trimmed, diced

3 tbsp Red curry paste

1 bunch Coriander leaves, chopped

3 tsp Green chillies, seeded and finely chopped

3 tsp Garlic cloves, minced

1 tbsp Brown sugar

1 tbsp Coconut oil

Method

  1. In a large pan melt coconut oil. Add onions and cook for 2 minutes, until it begins to sweat. Add green chillies, garlic, sauté for a minute until fragrant. Add in bell pepper, eggplant and cook for 3 minutes, until the eggplant softens.
  2. Add red curry paste and brown sugar and stir to coat the vegetables. Avoiding any lumps of curry paste pour in coconut milk and stir to combine until the milk takes on the colour of the curry paste. Stir in diced tomatoes and chickpeas and bring to a gentle simmer for 5 minutes.
  3. Once the gravy is simmering, add in the tempayy cubes, and stir for 4-5 minutes. Remove the pan from the heat.
  4. Garnish the dish with coriander and serve over steamed rice.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?

Try Veganuary

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!

Try vegan!