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Mango and tempeh curry
Serves 4 Starters and mains
Ingredients
- 1tbsp sunflower oil
- 2 mangoes, halved, stoned, flesh cut away in cubes
- 2tbsp palm or light brown sugar
- 500g tempeh or seitan, cut into bite-sized cubes
- 400ml coconut milk
- 8 baby tomatoes, quartered
- spring onions, chopped, to garnish
For the curry paste
- 4–6 candlenuts or macadamia nuts
- 2 fresh red bird’s-eye chillies, coarsely chopped
- 3 shallots, chopped
- 2 thick lemongrass stalks, outer leaves removed and stalks bashed and chopped
- 1 long, thin green chilli, coarsely chopped
Method
First, make the curry paste. Put all the ingredients in a food processor and whizz until a fine paste forms, scraping down the side of the bowl. Alternatively, pound the ingredients using a pestle and mortar.
Heat a large wok over a high heat. Add the oil and swirl it around. Reduce the heat a little, add the curry paste and stir-fry until it is lightly coloured, being sure to stir all the time as the paste can quickly burn. It’s important to allow the shallots to cook at this point.
Add the mangoes and stir until all the pieces are coated in the paste. Stir in 200ml water, the sugar and a pinch of salt. Bring to the boil, then reduce the heat and simmer until the mangoes are just beginning to soften.
Add the tempeh or seitan, coconut milk and tomatoes and bring to the boil. Reduce the heat and simmer for a further 5–7 minutes until the tomatoes begin to break down and the flavours blend. Taste and add more salt if necessary. Garnish with the spring onions to serve.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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