Tempeh& redlentilcurry
withroastedgreens& tamari
nuts& seeds
Readyin 40 minutes | Serves4 |DF| GF
3 Tbspoliveoil
2 clovesgarlic,finelydiced
1 Tbspfinelychoppedfresh ginger
½tspsmokedpaprika
2 TbspThairedcurrypaste
2 x 400gcansdicedtomatoes
1 Tbsptomatopaste
½cupredlentils
½tspeachgroundcuminandgroundcoriander
2 packetstempeh(400-500g in total), diced
ROASTEDGREENS
150ggreenbeans,trimmed
3 largekaleleaves
4 Brusselssprouts, halved lengthwise
1 Tbspoil
Pinchseasalt
TAMARINUTS& SEEDS
1 Tbsppumpkinseeds
1 Tbspsunflowerseeds
2 Tbspalmonds,roughly chopped
2 Tbsptamari
1 Tbsp pure maple syrup
1 Heat2 Tbspofoilina large,heavy-
basedfryingpanonmediumheatand
sautégarlicandgingerfora fewminutes
untilsoftenedbutnotbrown.Add
paprikaandcurrypasteandcookfor 1
minutethenaddtomatoesandpaste.
Simmerfor5 minutesthenaddlentils,
coverandgentlysimmerfor15-20
minutesoruntillentilsarejusttender.
(Adda littlewaterif liquidlevelgetslow.)2 Meanwhile,preheatovento190°C.Mix
spiceswithlast1 Tbspoil.Tosstempehin
spicedoilandlightlyfryonmediumheat
onallsidesuntilgolden(2-4minutesin
total). Stir through the cooked curry.3 Tossthebeans,kaleandsproutswith
theoilandsaltandarrangeina single
layerona linedbakingtray.Roastin
ovenfor5-8minutes or until coloured
andjusttender.4 Forthetamarinutsandseeds,tossthe
nutsandseedsina small,drypanuntil
toasted.Addtamariandmaplesyrupand
simmeruntilstartingtocaramelise,then
tipontoa pieceofbakingpaper.Letit
coolandhardenslightlythencrumble.5 Servethecurrywiththeroastedgreens
onthesideandsprinklewith the sweet
andsaltytamarimix.•* Check label if eating gluten free