Aubergine and green bean coconut curry
The main curry is filled with aubergine and beans but is topped with Sriracha Tempeh for some additional protein and "meatiness". Tempeh is a healthy vegan protein made with fermented soy beans. It can be found in the same section as tofu in Asian supermarkets, health food stores and even some supermarkets.
2 Chinese Aubergine – chunks
1 tsp Rice Vinegar
1 tsp Salt
2 Tbsp Corn Flour
3 Tbsp Groundnut Oil
200g Fine Green Beans – chopped on half
½ Red Onion – sliced
1 Tbsp Cumin Seeds
1 Tbsp Ground Coriander
1 Tbsp Garam Masala
1 tsp Turmeric
1 tsp Salt
1 tsp Cayenne
2 Green Chillies – chopped
300ml Coconut Cream
1 Lime - Juice
250g Tempeh – torn into chunks
2 Tbsp Maple Syrup
1 Tbsp Sriracha
2 Tbsp Tomato Puree
Add the aubergine, salt and vinegar to a bowl and toss till coated, then add the corn flour and toss till coated.
Heat a Frying pan with 2 Tbsp oil and fry the aubergine on all sides till golden and crispy and set aside.
Clear the pan as you will use this later for the tempeh.
Heat a large Sauté pan, add a Tbsp of oil and sauté the onion until soft, then add the cumin seeds and spices and fry till aromatic.
Add some water to prevent burning and then add the chillies and beans and cook for 4 minutes.
Introduce the coconut cream into the pan and stir through, reduce the heat and simmer for 5 minutes, if the sauce is too thick, add more water and cook to reduce.
Return the aubergine to the pan, stir through and add the lime juice and ready to serve.
In the frying pan, heat a little oil and fry the tempeh until it browns.
Mix the maple syrup, sriracha and tomato puree together and then add to the pan and stir to cover all the tempeh in the sauce. When the tempeh is sticky and heated through after about 5 minutes, ready to serve.
A little splash of lime is also good just before serving with rice or noodles.