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.
points
protein
fibre
points
protein
fibre
NUTRITION PER SERVING (Read more)
points
protein
fibre
Related recipes for you
-
New!Family Meals
Thai Green Chicken Curry Pie
-
Almond Curry
-
Free!Curries 4.7
Coconut Chickpea Daal
-
Free!Curries 4.5
Cashew Curry with Chickpeas and Crispy Mushrooms
-
Free!Budget Friendly 4.5
Curried Red Lentils
-
Chickpea and Mushroom Curry
-
Classic Chickpea Curry
-
Courgette Korma
-
Classic Indian Yellow Daal
-
Chilli and Lime Peanut Broccoli Curry
-
Cauliflower Curry Tray
-
Thai Peanut Curry
-
Rendang Red Lentils
-
Broccoli Curry Tray
-
Goan Style Fish Curry
-
Lemon and Ginger Thai Curry
-
Jalfrezi
-
Spicy Peanut Stew
-
Aromatic Coconut Curry
-
Vietnamese Style fish