Tempeh absorbs flavours very well – in this recipe for Green Bean Curry with Spiced Tempeh Skewers the tempeh is seasoned with garam marsala an amazing Indian spice blend. Experiment with different marinades, sauces and spice mixes. It can be swapped for firm tofu in recipes
Green Bean Curry with Spiced Tempeh Skewers Recipe
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:
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.
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.
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.
