Tiba Tempeh Dhal Tray Bake

A hearty and flavourful meal that’s easy to prepare and even easier to clean up. This tray bake combines the earthy richness of tempeh with the comforting warmth of sweet potato dhal. It’s a perfect weeknight dinner that’s packed with protein, fibre and essential nutrients.

Serves

2

Cooking time

Prep: 10mins | Oven: 45mins

Ingredients

  • 200g Tiba Tempeh Original Block, cubed. Or 200g Tiba Tempeh Curry-Spiced Pieces
  • 2 sweet potatoes, chunks
  • 1 red pepper, sliced
  • 1 red onion, wedges
  • 1 can coconut milk (400ml)
  • 200ml veg stock
  • 150g red lentils, rinsed
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp garlic granules
  • 1 tbsp fresh ginger, grated
  • Chilli flakes (optional)
  • 2 tbsp olive oil
  • Salt and pepper
  • Fresh coriander, for garnish
  • Lemon wedges, to serve

Method

  1. Preheat oven to 200°C.
  2. Roast veggies: Toss sweet potatoes, pepper, and onion with olive oil, salt and pepper. Spread on a tray and roast 15-20 mins.
  3. Make sauce: Mix coconut milk, veg stock, tomato paste, spices, and lentils in a bowl. Season to taste.
  4. Assemble: Scatter tempeh over the veggies, pour sauce over, and mix.
  5. Bake: Return to oven for 25-30 mins, stirring halfway, until thick and bubbling.
  6. Serve: Garnish with coriander and lemon

Enjoy with rice or naan!

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