Tempeh, Sweet Potato, Coconut & Lentil Curry
by Impulse Tempeh
for
Ingredients
200g Chilled tempeh diced
2 large sweet potatoes peeled and cut into bite sized chunks
1 and a 1/2 cups of lentils (500g)
1 x large white onion finely diced
2 x 400g tins of coconut milk
2 x 400g tins of tinned tomatoes
A big handful of fresh coriander leaves (25g)
1 tablespoon of turmeric 1 tablespoon of cumin
1 tablespoon of ground ginger
Salt and pepper
Juice of 1 lemon
Directions
1) Pre-heat your oven to 180c or dust off your crockpot
2) If using a crockpot then add all the ingredients (minus the lemon juice) and cook on medium / high till the potatoes are soft
3) If using a saucepan, add the coconut milk, onion, tomatoes, turmeric, cumin and ground ginger and turn to a medium heat.
4) Add the tempeh, sweet potato, lentils and salt and pepper to taste
5) Add the lid to your saucepan and cook for 1 hour until potatoes are soft!
6) Add lemon juice just before serving
2) If using a crockpot then add all the ingredients (minus the lemon juice) and cook on medium / high till the potatoes are soft
3) If using a saucepan, add the coconut milk, onion, tomatoes, turmeric, cumin and ground ginger and turn to a medium heat.
4) Add the tempeh, sweet potato, lentils and salt and pepper to taste
5) Add the lid to your saucepan and cook for 1 hour until potatoes are soft!
6) Add lemon juice just before serving