Tempeh and Red Lentil Keema-style Curry

This curry was inspired by keema - a Pakistani dish traditionally made using minced lamb. We have replaced the meat with crumbled tempeh and red lentils. Tamari and miso bring depth of flavour. Crumbling the tempeh in your hands yields the best texture - if you find this difficult to do you can pulse a chopped up block in the food processor until minced. Enjoy it on its own as a lighter meal or serve with rice, naan breads or a baked potato.

Prep time
15 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Soy
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics

NUTRITION PER SERVING (Read more)

359kcal
Calories
27g
Protein
12g
Total Fat
42g
Carbs
15g
Fibre
11g
Sugars
214mg
Calcium
16%
 
8mg
Iron
46%
 
172mg
Magnesium
41%
 
399mg
Phosporus
32%
 
1367mg
Potassium
29%
 
454mg
Sodium
20%
 
3mg
Zinc
28%
 
1mg
Copper
107%
 
1mg
Vitamin B1
57%
 
0mg
Vitamin B2
37%
 
6mg
Vitamin B3
35%
 
1mg
Vitamin B6
38%
 
181mcg
Vitamin B9
45%
 
205mcg
Vitamin A
23%
 
0mcg
Vitamin B12
2%
 
50mg
Vitamin C
56%
 
0mcg
Vitamin D
0%
 
4mg
Vitamin E
29%
 
53mcg
Vitamin K
44%
 
Calories: 359kcal; Protein: 27g; Total Fat: 12g; Carbs: 42g; Fibre: 15g; Sugars: 11g; Calcium: 214mg (16%); Iron: 8mg (46%); Magnesium: 172mg (41%); Phosporus: 399mg (32%); Potassium: 1367mg (29%); Sodium: 454mg (20%); Zinc: 3mg (28%); Copper: 1mg (107%); Vitamin B1: 1mg (57%); Vitamin B2: 0mg (37%); Vitamin B3: 6mg (35%); Vitamin B6: 1mg (38%); Vitamin B9: 181mcg (45%); Vitamin A: 205mcg (23%); Vitamin B12: 0mcg (2%); Vitamin C: 50mg (56%); Vitamin D: 0mcg (0%); Vitamin E: 4mg (29%); Vitamin K: 53mcg (44%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Soy
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