Tiba Tempeh Goan Curry

This Tiba Tempeh Goan Curry is a rich, fragrant curry that’s easy to make at home. The tempeh is marinated and cooked until golden and crispy, then simmered in Gymkhana Goan Curry sauce with tender green beans. Serve it over rice and finish with crushed peanuts and fresh coriander for a delicious, plant-based meal with lots of bite and flavour.

Serves

Cooking time

Ingredients

200g Tiba Tempeh Original Block, diced or torn into chunks
1 jar Gymkhana Goan Curry sauce (you’ll use 1 tbsp for the marinade and the rest in the pan)
Juice of half a lime
1 garlic clove, crushed (for the marinade)
1 tbsp oil
2 shallots, finely sliced
2 garlic cloves, crushed (for the pan)
3 dried kaffir lime leaves
110g green beans, trimmed and halved

To serve

Cooked rice
2 tbsp crushed peanuts
Fresh coriander

Method

In a bowl, combine the lime juice, crushed garlic and 1 tbsp of the Goan Curry sauce. Add the diced tempeh and toss to coat. Leave to marinate for 15 to 20 minutes.
Cook your rice of choice according to the pack instructions, timing it to be ready when the curry is.
Heat the oil in a large pan over a medium-high heat. Fry the marinated tempeh until golden and crisp in places. Remove the tempeh and set aside.
In the same pan, add a little more oil if needed. Fry the shallots and crushed garlic until softened.
Add the kaffir lime leaves and fry for another minute until fragrant.
Pour in the remaining Goan Curry sauce from the jar and bring to a gentle simmer.
Add the green beans and cook for 4 to 5 minutes, until just tender but still with some bite.
Return the tempeh to the pan and simmer for 2 minutes to warm through and soak up the sauce.
Remove the kaffir lime leaves. Scatter over the crushed peanuts and coriander, if using, and serve with the rice.

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