Name: Tempeh & red lentil curry with roasted greens and tamari nuts & seeds
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp olive oil; 2 cloves garlic, finely diced; 1 tbsp finely chopped fresh ginger; 1/2 tsp smoked paprika; 2 tbsp Thai red curry paste*; 2 x 400g cans diced tomatoes; 1 tbsp tomato paste; 1/2 cup red lentils; 1/2 tsp each ground cumin and ground coriander; 2 packets tempeh (400-500g in total), diced; Roasted greens; 150 g green beans, trimmed; 3 large kale leaves; 4 Brussels sprouts, halved lengthwise; 1 tbsp oil; Pinch sea salt; Tamari nuts & seeds; 1 tbsp pumpkin seeds; 1 tbsp sunflower seeds; 2 tbsp almonds, roughly chopped; 2 tbsp tamari*; 1 tbsp pure maple syrup

Tempeh & red lentil curry with roasted greens and tamari nuts & seeds

If you’re trying to incorporate more veges into your weeknight meals, then we’ve got you covered. This soul-satisfying tempeh and red lentil curry is delicious when served with roasted greens and crunchy tamari nuts and seeds.

Tempeh and red lentil curry with roasted greens

Serves 4

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

Ingredients

3 tbsp olive oil

2 cloves garlic, finely diced

1 tbsp finely chopped fresh ginger

1/2 tsp smoked paprika

2 tbsp Thai red curry paste*

2 x 400g cans diced tomatoes

1 tbsp tomato paste

1/2 cup red lentils

1/2 tsp each ground cumin and ground coriander

2 packets tempeh (400-500g in total), diced

Roasted greens

150 g green beans, trimmed

3 large kale leaves

4 Brussels sprouts, halved lengthwise

1 tbsp oil

Pinch sea salt

Tamari nuts & seeds

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

2 tbsp almonds, roughly chopped

2 tbsp tamari*

1 tbsp pure maple syrup

Method

1.Heat 2 Tbsp of oil in a large, heavy-based frying pan on medium heat and sauté garlic and ginger for a few minutes until softened but not brown. Add paprika and [curry paste](https://www.foodtolove.co.nz/recipes/red-thai-curry-paste-17555|target=”_blank”) and cook for 1 minute then add tomatoes and paste. Simmer for 5 minutes then add lentils, cover and gently simmer for 15-20 minutes or until lentils are just tender. (Add a little water if liquid level gets low.)

2.Meanwhile, preheat oven to 190°C. Mix spices with last 1 Tbsp oil. Toss tempeh in spiced oil and lightly fry on medium heat on all sides until golden (2-4 minutes in total). Stir through the cooked curry.

3.Toss the beans, kale and sprouts with the oil and salt and arrange in a single layer on a lined baking tray. Roast in oven for 5-8 minutes or until coloured and just tender.

4.For the tamari nuts and seeds, toss the nuts and seeds in a small, dry pan until toasted. Add tamari and maple syrup and simmer until starting to caramelise, then tip onto a piece of baking paper. Let it cool and harden slightly then crumble.

5.Serve the curry with the roasted greens on the side and sprinkle with the sweet and salty tamari mix.