Quick and Easy

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
4
20M
20M
40M

Ingredients

Roasted greens
Tamari nuts & seeds

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.

*Check label if eating gluten free.

Note

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