Indian Tempeh Curry
Indian curry with spelt, coconut, butternut pumpkin and curried tempeh.
Source of fibre
add lime and/or coriander for freshness
Prepare and Store
Oven (180°C): 35-40 min / Microwave(650W): 10-12 min
SPELT [water, WHEAT] 24%, organic tomato 20%, butternut pumpkin 16%, coconut milk [organic coconut extract, water] 12%, LUPIN tempeh [LUPIN, water, fungal culture] 10%, agave syrup, apple cider vinegar, sea salt, turmeric powder, cumin powder, coriander seed, MUSTARD seed, garam masala [cumin seed, coriander, cloves, cinnamon, pepper, ginger, anise seed, cardamom, garlic, caraway seeds, rapeseed oil], black pepper, chickpeas [chickpeas, water salt], sunflower oil, chili flakes, cherry tomato, onion, ginger, garlic