Recipe Inspiration

Ingredients...

200g Onion, roughly chopped

50g Fresh root ginger, peeled

5 Garlic cloves, peeled

50g Turmeric

6 Red chillies, deseeded and roughly chopped

80ml Vegetable oil

2 Cinnamon sticks

10 Cardamom pods, gently crushed

1kg Tofoo Tempah

2 Limes, zest & juice

1ltr Coconut milk

50g Essential Cuisine Asian Aromatic Base

50ml Tamarind paste (gluten free)

50g Toasted desiccated coconut

Garnish with shredded kaffir lime leaf and red chilli

Boiled Jasmin or Basmati rice, to serve

Method...

1. Blend the onions, garlic, ginger, turmeric, and chillies with a splash of oil to make a smooth spice paste.

2. Heat the remaining oil in a pan over medium heat. Add the paste and cook until it darkens and becomes fragrant. Stir in the cinnamon sticks and cardamom pods and fry for 1 minute.

3. Pour in the coconut milk, tamarind, lime zest, and Essential Cuisine Asian Aromatic Base. Bring to a gentle simmer and cook until the sauce is rich and reduced.

4. Shred the Tempeh and stir it into the sauce along with the toasted coconut. Mix well to coat.

5. Serve with rice and garnish with shredded kaffir lime leaf and sliced red chilli.