Tempeh Curry With Leeks

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This curry, made primarily with tempeh, leeks and tomatoes, is very simple, but so good. It's almost meaty in both texture and flavour. In the best way though. If you haven't tried tempeh curry before, give this recipe a go. Serve with rice or flatbreads for an easy, yet satisfying plant-based meal.

Prep Time10

Cook Time40

Course: Main Course

Cuisine: British, Indian

Keyword: curry, easy, tempeh

Servings: people

Calories: 413kcal

Author: Choclette @ Tin and Thyme

Ingredients

2 tbsp neutral cooking oil (I used sunflower oil)
1 tsp cumin seeds
2 leeks (I used one very large leek) - quartered lengthways and sliced finely
1 carrot medium to large (I used a purple carrot) - grated
2 tsp madras curry powder mild, medium or hot
200 g tempeh sliced into bitesized chunks
1 large tomato or 1 tin good quality plum tomatoes - chopped
½ tsp sea or rock salt divided
½ organic lemon
coriander leaves (cilantro) optional

Metric - US Customary

Instructions

Place a large lidded pan over a medium-high heat. Add the oil, followed by the cumin seeds. Let the cumin sizzle until fragrant, about 30 seconds.
2 tbsp neutral cooking oil, 1 tsp cumin seeds
Turn down the heat to medium-low, then add the finely sliced leeks. Fry for 2-3 minutes or until translucent. Give an occasional stir to prevent browning and so that they cook evenly.
2 leeks
Add the grated carrot along with a pinch of the salt. Stir, then clamp the lid on the pan. Cook for 15 minutes, giving an occasional stir. If the leeks look like they're catching, add a tablespoon of water to the pan. You don't want the leeks to brown, just become very soft.
1 carrot
Once the leeks and carrots look mushy, add the curry powder and tempeh chunks and stir. Cook for a further 5 minutes with the lid on. Add another tablespoon of water if it looks too dry.
2 tsp madras curry powder, 200 g tempeh
Add the chopped tomatoes and remaining salt. Stir, then push in the lemon half, peel side down. Cook for a further 15-20 minutes with the lid on.
1 large tomato, ½ tsp sea or rock salt, ½ organic lemon
The curry is ready when the tomato has pretty much disintegrated and only a small amount of liquid remains.
Remove from the heat and fish out the lemon half. As soon as it's cool enough to handle squeeze in the juice. Give one final stir and the curry is ready.
Serve with rice or flatbreads and a sprinkling of chopped coriander leaves (cilantro), if desired.
coriander leaves (cilantro)

Notes

The portion sizes are quite generous, so you may find that the amount given in this recipe will feed three not quite so hungry people rather than two. How far it stretches will also depend on what other dishes you serve with it.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition