Tiba Tempeh Curry Naan Wrap



Cooking time

7-10 mins (depending on your chopping skills)


  • 6 cherry tomatoes
  • ½ red onion
  • ¼ cucumber
  • 100g plain yoghurt
  • 6 fresh mint leaves, finely chopped
  • zest and juice of half a lemon
  • ½ small garlic clove, minced
  • pinch of salt
  • 1 tsp sugar (optional)
  • 4 naan breads
  • Tiba Tempeh Curry-Spiced Pieces 200g
  • Small bunch coriander


  1. Make the salsa by finely chopping the tomatoes, red onion and cucumber (discarding the centre part). Mix together and place in a small bowl.
  2. Next, make the mint yogurt dressing. Place the yogurt in a small bowl, add the chopped mint leaves, lemon zest and juice, garlic, salt and sugar (if using). Stir together.
  3. Now it’s time to assemble your wrap: warm the naan breads, microwave the tempeh pieces in a bowl for 1 minute, and spread a tablespoon of the yogurt dressing on each of the naans. Finally, top with the tempeh pieces, a spoonful of the salsa, more yogurt dressing and a few coriander leaves.

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