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A delicious light and zingy fragrant curry, chock full of nutritious ingredients for the perfect balance. The recipe calls for Tempeh, which you can find in the freezer section of most health food stores.
Tempeh is a fermented soya product originating in Indonesia. Its known to reduce cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. In addition to these amazing benefits, tempeh has the same complete protein quality as meat and contains high levels ofvitamins B5, B6, B3 and B2 as well as probiotic benefits for healthy gut bacteria. Unlike many soya products, Tempeh uses the whole bean. Always use organic, non GMO tempeh and tofu. Probiotics in fermented foods help creates a protective lining in the intestines and shields it against pathogenic factors, such as salmonella and E.coli. Tempeh and other fermented foods lead to an increase of antibodies and a stronger immune system. Plus, they can regulate the appetite and reduce sugar and refined carb cravings. In fact, fermented vegetables can help treat candida in the gut. Probiotics are also able to break down sugars so theyâ€™re more easily digested, break down carbohydrates, control harmful bacteria in the body, help with indigestion, fight chronic inflammation and boost immune system function.
If you can't find tempeh for your recipe, or would like an alternative, firm tofu will work well but you'll need to ensure you take some time to really press all the water out until its very dry and firm.
Pre-heat oven to 200C
Curry Sauce Ingredients
1 tin organic coconut milk (or 2 if you prefer a more liquid sauce)
juice of 2 limes
2 tablespoons any liquid sweetener
thumb sized piece of fresh ginger peeled and roughly chopped
2 tablespoons curry powder
4 tablespoons tamari
1 teaspoon salt (ideally pink salt or sea/rock salt so its pure)
Blend until smooth
1 butternut squash peeled, de-seeded and chopped into chunks.
1 x 300g pack organic Tempeh (or you can use organic plain tofu instead â€“ take time to press and squeeze all the water out) Chop into bite size chunks
A few heads of Pak Choi chopped roughly
Half a bag of organic spinach
1 tablespoon corn starch / arrowroot / potato starch
Optional â€“ handful of fresh chopped parsley or coriander to serve
Blend the sauce until smooth.
Put the chopped squash in a roasting tin, drizzle with a little oil, and sprinkle with salt. Roast for around 30-40 minutes until softening.
Put the chopped tempeh in an oven-proof dish, and pour over half the sauce. Bake for 20 minutes or so.
Put the other half of the sauce in a large pot and heat gently adding in the corn starch / arrowroot etc.
Once the tempeh and squash are cooked, add them and the tempeh sauce into the pot and mix well.
Add in the pak choi and spinach until they wilt.
Allow everything to cook for a little time (longer for flavours to really develop)
Serve over any grain