Red Lentil and Tempe Curry


  • 1  onions, finely chopped
  • 2  cloves garlic (minced)
  •  2  tbsp ginger root, minced
  • 1  cup red-orange lentils (dried), rinsed and drained
  • 1/4  cup sesame oil (Un toasted)
  • 3   cups water
  • 1 block of temphe cut into 1 cm cubes
  • 1  1/4 tsp curry powder
  • 3/4  tsp cayenne pepper
  • 1   tsp salt
  •  6   tbsp fresh cilantro


Rinse and drain the lentils, then set aside.

  • Finely chop the onion. Mince the garlic and ginger
  • Heat  half of the oil in a saucepan over medium heat. Add the onion and garlic,     cook until translucent.
  • Add  the ginger and cook, with stirring, 1 min. Add the lentils and water,     bring to a boil, then reduce the heat and simmer, uncovered, until the     lentils are cooked and fall apart, about 15 min.
  • Cut tempeh 1 cm cubes. 
  • Heat the remaining oil in a small skillet until hot but not smoking then stir in the curry powder and cayenne
  • Cook 30 seconds with stirring, then add the spiced oil to the lentils.     
  • Gently add the tempeh cubes and season with salt.
  •  Cook 2 min, then remove the pan from the heat, cover and let stand 5 min to allow the flavours to develop.
  • Sprinkle with fresh cilantro leaves and serve

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