Friday, 15 October 2010
Mango and tempeh curry (5 colours)
Until I made this curry I had no idea that mango skin could be eaten. I tasted it when it was barely cooked and it was a bit too chewy, but by the time the curry was cooked it was quite tasty. I'm sure this curry would be just as good without the mango skin if you prefer to remove it.
I added the tempeh for some protein, but it could be left out or replaced with chicken.
Olive oil - 2 tbsp
Tempeh - a third of a block, chopped into cubes
Red onion - 1, chopped
Garlic - 3 cloves, finely chopped
Green chilli - 1, finely chopped
Ginger - 1 inch piece, finely chopped
Mango - 1 large, with or without the skin, deseeded and cut into cubes
Pineapple - 1 small tin of rings, cut into bite-sized pieces
Tomatoes - 4 large, chopped into large pieces
Curry powder - to taste
Yoghurt - 250 ml
1) Heat 1 tbsp of olive oil in a large frying pan and cook the tempeh until browned on all sides. Remove the tempeh from the pan and drain on kitchen paper.
2) Add the remaining oil to the frying pan and cook the onion, garlic, chilli and ginger for 5 minutes until the onion has softened.
3) Add the mango, pineapple and tomato pieces to the pan with the curry powder and stir well to coat the fruit. Cook for 5 minutes and then add the tempeh back to the pan and stir. Cook for a further 5 minutes or until the mango skin has softened.
4) Stir in the yoghurt and heat through for a couple of minutes. Serve with rice. Serves 4.