Ingredients

The following ingredients have 5 Servings
  • 1 packet tempeh ((cut into 2-in x 1-in x ¼-in pieces) (8oz/225g))
  • 4 tbsp vegetable oil
  • 1 sprig curry leaves ((stem removed))
  • 1 cup coconut milk ((240ml))
  • Salt (to taste)
  • 1 can garbanzo beans (/ chickpeas (rinsed and drained) (15.5 oz/440g))
  • 1 small Chinese eggplant ((cut into 2-inch pieces))
  • 4 oz long beans ((cut into 2-inch pieces) (115g))
  • 3 jalapeno peppers ((seeded and cut into 1-inch pieces))
  • 8 oz cabbage ((sliced) (225g))
  • 1 medium onion ((peeled and cut into chunks))
  • 2 cloves garlic ((peeled))
  • 1 inch ginger ((30g))
  • ¼ cup curry powder ((25g))

Instruction

  • Blend onion, garlic and ginger with 2 tbsp water. Remove, pour into a small bowl. Mix with curry powder to form a paste.
  • Brown tempeh on both sides with 1 tablespoon oil. Remove and set aside.
  • In a large pot, heat 3 tablespoons oil. Add curry paste and curry leaves and stir for about 5 minutes until fragrant.
  • Pour in coconut milk. Bring to a boil, season with salt.
  • Add garbanzo beans, eggplant, and jalapeno peppers. Cover, reduce heat, and let it simmer for 5 minutes.
  • Add long beans, cabbage, and tempeh and continue to cook for another 5 minutes.
  • Serve warm with basmati rice.