* Percent Daily Values are based on a 2000 calorie diet.
Mango and tempeh curry
If you’ve never tried mango in a curry, you’re missing out.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 634kcal
Author: Atul Kochhar
Equipment
Food processor
Large wok
Ingredients
1tbspsunflower oil
2mangoeshalved, stoned and flesh cut away in cubes
200mlwater
2tbsppalm or light brown sugar
500gtempeh or seitancut into bite-sized cubes
400mlcoconut milk
8baby tomatoes quartered
sea salt
spring onionschopped, to garnish
For the curry paste:
4-6candlenuts or macadamia nuts
2fresh red bird's-eye chilliescoarsely chopped
3shallotschopped
2thick lemongrass stalksouter leaves removed and the stalks bashed and chopped
1long, thin green chillicoarsely chopped
Method
First, make the curry paste. Put all the paste ingredients in a food processor and process until a fine paste forms, scraping down the side of the bowl as necessary. Alternatively, you can use a pestle and mortar.
Heat a large wok over a high heat. Add the oil and swirl it around. Reduce the heat slightly, add the curry paste and stir-fry until it is lightly coloured. It’s important to cook the shallots at this point, and don’t stop stirring, because the paste can quickly burn.
Add the mangoes and stir until all the pieces are coated in the paste. Stir in the water, sugar and a pinch of salt. Bring to the boil, then reduce the heat and simmer just until the mangoes begin to soften.
Add the tempeh, coconut milk and tomatoes, and bring to the boil. Reduce the heat and simmer for a further five to seven minutes until the tomatoes begin to break down and the flavours blend. Taste and adjust the salt, if necessary. Garnish with spring onions and serve.