Coconut & corn curry
Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner
Vegan kebabs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g tempeh
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 tbsp vegan mayonnaise
- ½ small garlic clovecrushed
- 2 flatbreads
- 4 tbsp pickled red cabbagedrained
- 150g salad leaves
Nutrition: Per serving
- kcal516
- fat26g
- saturates3g
- carbs45g
- sugars6g
- fibre10ghigh
- protein19g
- salt0.6g
Method
step 1
Slice the tempeh into 1⁄2cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room temperature while you continue the recipe.
step 2
Beat the mayonnaise with 1⁄2 tbsp water and the crushed garlic in a small bowl. Heat the flatbreads in a dry pan over a medium heat for 30 seconds on each side. Slather the garlic mayonnaise over both flatbreads and top with the pickled cabbage and half the salad leaves.
step 3
Heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the marinated tempeh for 2-3 mins on each side over a medium heat until crispy and browned. Pile on top of the flatbreads, fold over and serve alongside the remaining salad.
