I made this randomly in Perth because there was a change of dinner plans between when I heard about the initial plans and when I rocked up with the shopping. Happy accident. I had been meaning to recreate and record it since I got home and this afternoon I had a spare second and the right ingredients.
INGREDIENTS – serves 6-8
- 1 clove of garlic, crushed
- 1-2 cm ginger, grated or crushed
- 1-3 T curry powder (depending on how hot you like it)
- 1 T soy sauce
- 1 bunch of coriander stems and roots, finely chopped.
- 1 pack of tempeh – 300g (cubed)
- 2 medium tomatoes, cut in sixths or eighths
- 2 medium potatoes, cubed
- 1/2 head of cauliflower, broken into florets
- 8 or so silverbeat leaves roughly chopped (or 2 cups baby spinach)
- 1 tin coconut milk / cream
- In non stick fry pan dry fry garlic ginger and garlic briefly until fragrant and then add soy sauce and coriander roots, mixing until combined.
- Add in tempeh and brown slightly.
- Add in potato and cauliflower and fry for a few minutes stirring to stop it sticking.
- Add coconut milk, tomatoes and spinach and bring to a simmer.
- Simmer covered, stirring occasionally until vegetables are soft.
- Remove cover to reduce sauce if desired.
- Serve over rice or cauliflower rice or both.
- Can be reheated (or frozen and reheated)