Vegan Bean Curry

Ingredients

• 350 g pinto beans
• 250 g tempeh
• 2 tbsp teriyaki sauce
• 350 g red cabbage
• 1 red chili pepper
• 2 tbsp Apple cider vinegar
• 1 pinch brown sugar
• Salt
• 1 Garlic clove
• 2 cm fresh ginger
• 3 Tbsp plant oil
• 2 tsp ground Turmeric
• 1 tsp ground cumin
• 2 tsp black cumin seeds
• 400 ml coconut milk
• 250 ml vegetable broth
• 4 Spring Onions
• 1 small mango
• 1 tsp lemon juice
• pepper (ground)
• a handful coriander leaves

Instructions

1. 1.

   Soak the beans overnight covered with water. The next day drain and re-cover with water, bring to a boil and simmer for 45 minutes.

2. 2.

   Meanwhile cut the tempeh into eight strips and let them marinate in teriyaki sauce.

3. 3.

   Wash, trim, and finely shred or julienne the cabbage. Wash, halve, trim, and slice the chili pepper thinly. Combine the cabbage and chili in a bowl, add vinegar, sugar, and salt, and knead vigorously with hands. Let it rest.

4. 4.

   Peel and finely chop garlic and ginger. In a hot pot or skillet, sauté in 1 tbsp oil until translucent. Add turmeric, cumin, and black cumin seeds, cook briefly, then deglaze with coconut milk and broth. Add the drained beans and simmer for about 15 more minutes; add more broth if needed. Wash, trim, and slice spring onions into rings. Peel mango, remove flesh from pit, dice small cubes. Finally, mix in spring onions, season with lemon juice, salt, and pepper.

5. 5.

   Pan-fry tempeh strips in remaining oil over high heat until lightly golden on both sides.

6. 6.

   Mix coriander leaves into the cabbage salad, spread the bean curry onto deep plates, arrange the salad on top, and place tempeh strips alongside.