Aubergine and Tempeh Massaman Curry

This flavour-packed curry is an all-time favourite.

Recipe provided by: www.plant-power.co.uk

Method

• Make the curry paste by adding the oil to a frying pan and adding the crushed garlic, grated ginger, chopped lemongrass, cumin seeds, ground coriander and cinnamon and sauté for a couple of minutes until smelling fragrant. Add into a blender and whizz until smooth with the almond or cashew butter and a couple tablespoons of the measured coconut milk.
• To make to the curry, allow the coconut oil to melt in the frying pan and sauté the onion and aubergine for 5 minutes until softening then add the tempeh cubes. Continue to fry for 5 minutes before adding the curry paste and stirring well. Pour in the coconut milk, vegetable stock and tamari soy sauce and stir. Allow to simmer for 10 minutes.
• Meanwhile cook the rice or noodles according to packet instructions.
• Serve the curry warm with rice or noodles, fresh coriander, toasted cashew nuts and coconut yoghurt.