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In a large non-stick pan, heat the oil, then sauté the tempeh cubes for 2–3 minutes until golden brown. Add salt and pepper to taste.
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Add the onion, garlic, and spinach. Mix well. When the spinach has wilted, add all remaining ingredients (coconut milk, tomato paste, curry paste, ginger, and spices). Add salt to taste, then keep warm over low heat.
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In a bowl, combine all ingredients for the mango salad.
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Serve the tempeh with basmati rice, naan bread, and the mango salad.
Chef’s secret: Once peeled, ginger can be stored in the freezer. It can be grated easily frozen.
Nutrition tip: You can replace the tempeh with a can of chickpeas. Simply add the drained and rinsed chickpeas in with the coconut milk.