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 lenti...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. Read more 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.
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.
Plantpoints
protein
fibre
Plantpoints
protein
fibre
NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
Ingredients
Method
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