Creamy Butter Tempeh with Garlic Naan


For the curry:
1 brown onion
4-5 garlic cloves
1 inch piece ginger
2 tbsp garam masala
1 tbsp cumin
1 tbsp coriander
1/2 tsp cayenne pepper (or to desired heat)
1 tsp turmeric powder
1 can chopped tomatoes
1/4 cup tomato paste
1 can coconut cream
1 tbsp liquid sweetener
1/3 cup cashews
salt to taste

For the tempeh:
1 block tempeh/tofu
1/2 cup coconut yoghurt (or any plant-based yogurt)
1 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp salt


Pre-heat oven to 180C / 350F.

Dice up the tempeh into cubes. Add to a bowl along with all other tempeh ingredients, mix well so tempeh is well coated. Line a baking tray with parchment paper and place the tempeh cubes onto the paper evenly spread so they have space to bake.

Bake in the oven for 20 minutes, then take out and flip and bake for a further 15 minutes. Whilst the tempeh is baking, you can start the curry.

In a medium sized pot, heat 1 tbsp oil on medium heat. Add in onion with a pinch of salt and sauté until soft.

Next, add in the garlic, ginger and spices. Sauté for 5 or so minutes, staring occasionally and adding water if it starts to stick to the bottom.

Then, add in the rest of the ingredients (tomato paste, chopped tomatoes, cashews and coconut cream) and let this simmer for 15-20 minutes.

Then, either with an immersion blender or transferring the sauce into a blender, blend until smooth. Add in salt to taste, and then the tempeh and your curry is ready to be served.