Green Bean Curry with Spiced Tempeh Skewers

Serves: 4

Ingredients:

600g tempeh

2 tbsp coconut oil, melted

2 tsp garam marsala

1 kg green beans, trimmed

4 cloves garlic, thinly sliced

1 brown onion, cut into thin wedges

1 tsp dried mustard seeds

2 tsp cumin seeds

1 tsp coriander seeds, lightly crushed

1 tbsp shredded ginger

Crispy fried curry leaves, to serve

¼ cup shredded fresh coconut, to serve

Lime wedges, to serve

Method:

1. For the skewers, cut the tempeh into 3cm-wide lengths and skewer onto 12 metal skewers. Mix 1 tbsp oil and 1 tsp garam marsala together and season. Brush over the skewers and set aside.
2. Heat remaining oil in a large, heavy-based frying pan or wok over high heat. Add the green beans, garlic and onion and cook, tossing for 4-6 minutes, or until blistered. Add the mustard seeds, cumin seeds and coriander seeds and toss for 1 minute, or until fragrant. Add ginger and remaining garam marsala and cook for 1 minute or until crisp.
3. Meanwhile, preheat oven grill to high. Place skewers on large metal tray lined with foil. Place under grill and cook for 8 minutes, turning frequently until golden. Serve green beans topped with skewers and curry leaves. Drizzle with pan juices.  Serve with coconut and lime wedges.

Smart Tip:

Tempeh absorbs flavours very well – experiment with different marinades, sauces and spice mixes. It can be swapped for firm tofu in recipes and is found in the health food aisle of supermarkets.