Tempeh Mughlai

Gather ground cumin, tempeh, ground cardamom, cold water and fresh ginger.

Gather ground cinnamon, coconut oil, ground coriander, garam masala and ground turmeric.

Gather garlic cloves, brown onions, date syrup, chilli powder and salt.

Gather cashew nuts, vegan yogurt, fresh coriander and lemon juice.

Cut the tempeh into 2.5-cm cubes.

Finely chop the brown onions.

Finely chop the garlic cloves.

Peel and finely chop the fresh ginger.

In a small dry frying pan, lightly toast ground coriander, ground cumin, ground turmeric, ground cardamom, ground cinnamon and chilli powder for 2-3 minutes over high heat, shaking the pan and keeping them moving to avoid burning.

Place the vegan yogurt, lemon juice, salt, and toasted spices into a large bowl and mix well.

Add the tempeh cubes and mix to ensure they are well coated.

Cover and set aside for 1-2 hours to marinate, or overnight in the fridge.

For the cashew cream, drain and rinse the cashew nuts, then, using a food processor or blender, blitz the cashew nuts with cold water until completely smooth.

Set aside the cashew cream.

Preheat the oven to 210°C.

Lay the tempeh pieces onto the lined baking sheet, and bake in the preheated oven (210°C) for 15-20 minutes until starting to brown.

Meanwhile, heat the coconut oil in a medium-large pan, add the chopped brown onions and fry gently over medium heat for 10-12 minutes until translucent.

Add the garlic cloves and fresh ginger, and cook for a further 3-4 minutes, then add the garam masala, ground coriander and ground turmeric.

Cook the spice paste for another 2-3 minutes.

Add the cashew cream and date syrup, then mix well.

Once the marinated tempeh is lightly roasted, add to the pan of creamy gravy.

Mix carefully, ensuring you don't break the tempeh pieces.

Add salt to taste.

Bring to a simmer, then serve immediately with a sprinkle of fresh coriander.