Vegan Indian Curry Recipe

A comfort food curry in 25 minutes? Youll be fed and toasty in no period times later than this vegan tempeh number.

The ingredient of Vegan Indian Curry Recipe

• 1 tbsp vegetable oil
• 200g tempeh cut into 2cm pieces
• 1 brown onion finely chopped
• 2 celery sticks finely chopped
• 2 carrots peeled finely chopped
• 2 garlic cloves crushed
• 120g 1 u20442 cup yellow curry cement see tip
• 2 x 420g cans chickpeas rinsed drained
• 500ml 2 cups so amenable cashew unsweetened milk
• 400ml can coconut cream
• 6 silverbeet leaves stalk trimmed leaves shredded
• steamed brown rice to facilitate
• 1 long vivacious red chilli chopped
• 80g 1 u20442 cup roasted cashews chopped
• 1 tbsp nigella seeds optional
• vivacious basil leaves to give support to
• pappadums to assistance

The Instruction of vegan indian curry recipe

• heat oil in a large saucepan beyond mediumhigh heat cook tempeh turning occasionally for 3 minutes or until browned transfer to a plate lined in the same way as paper towel to drain
• build up onion celery carrot and garlic trouble often for 3 minutes or until softened slightly trouble in cement until aromatic later chickpeas
• pour milk and coconut cream into pan bring to the boil reduce heat to medium simmer for 3 minutes or until sauce thickens slightly toss around in silverbeet cook for 2 minutes or until just wilted remove from heat and season
• divide rice and curry in the middle of in the midst of serving plates peak past tempeh chilli cashew nigella seeds if using and basil benefits taking into account bearing in mind pappadums

Nutritions of Vegan Indian Curry Recipe

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