The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Tempeh Pasanda Curry & Black Rice
A creamy coconut pasanda curry packed with juicy tomatoes, spinach and spiced tempeh pieces. Served alongside nutty black rice to soak up all the sauce. Sprinkled with toasted flaked almonds to give it a nutty crunch. Its a hug in a bowl.
High protein
1/3 daily fibre
9 plants
Serving size
Ingredients
- 3 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 unwaxed lime
- 40g creamed coconut
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 handful of fresh coriander
- 3 garlic clove
- 100g seasonal mixed tomatoes
- 4cm fresh ginger
- 100g black rice (black rice (100%))
- 20g flaked almonds (Nuts)
- 1 onion
- 40g baby spinach
Nutritional Information
Calories: 646
Protein: 34g
Carbs: 51g
Fat: 34g
Ingredients
- 3 garlic clove
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
- 100g seasonal mixed tomatoes (use half)
- 4cm fresh ginger (use half)
- 20g flaked almonds (use half) (Nuts)
- 40g baby spinach (use half)
- 100g black rice (use half) (black rice (100%))
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 3 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 handful of fresh coriander (use half)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 654
Protein: 35g
Carbs: 53g
Fat: 34g
Creamy Tempeh Pasanda Curry & Black Rice
A creamy coconut pasanda curry packed with juicy tomatoes, spinach and spiced tempeh pieces. Served alongside nutty black rice to soak up all the sauce. Sprinkled with toasted flaked almonds to give it a nutty crunch. Its a hug in a bowl.
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Cooking Instructions
- Boil a kettle. Rinse the black rice, place in a saucepan and cover with 300ml salted boiling water (150ml for 1 person). Simmer for 25-30 mins, then drain. Dissolve the creamed coconut in a jug with 100ml boiling water (50ml for 1 person).
- Meanwhile, heat a large frying pan on a medium heat. Add half the flaked almonds and toast for 2 mins until golden, turning occasionally. Transfer to a plate and set aside to cool.
- Cut the tempeh into 2cm cubes. Finely chop or grate the garlic and ginger. Finely dice the onion. Dice the tomatoes into bite-sized pieces. Finely chop the coriander stalks and leaves, keeping them separate.
- Heat a large frying pan with 1 tsp oil on a medium heat. Add the onion and cook for 3 mins, until softening. Add the tempeh pieces and cook for a further 5 mins, until turning golden. Then, add the garlic, ginger, coriander stalks and pasanda spice mix. Cook for 2 mins, until fragrant.
- Add the creamed coconut to the pan and simmer for 2 mins, until the sauce thickens. Add the tomatoes, then simmer for a further 3 mins. Season with sea salt and black pepper to taste. Just before serving, stir in the spinach and three-quarters of the coriander leaves to wilt.
- To serve, spoon the black rice into bowls, alongside the pasanda tempeh curry. Top with the toasted flaked almonds and remaining coriander leaves. Squeeze over the juice of half the lime (or to taste).
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