Balti Tempeh Balls with Curried Butter Beans

Before you start

Preheat the oven to 200°C (if baking the tempeh balls) | Frying pan x2

Method

Prepare ingredients

Crumble the tempeh into smaller pieces | Set aside 2 tbsp of butter beans from the jar | Roughly chop the broccoli stem and chop the head into small florets.

Make the tempeh ball mixture

Blitz the tempeh, broccoli stem, reserved beans, nutritional yeast and the Spice Tailor Balti base paste together in a food processor (or crumble and finely mash the two together until well combined) | Add 5 tbsp of breadcrumbs and mix well | Season with a pinch of salt and pepper | Using your hands, form the mixture into bite-sized balls (you should get about 6–8 balls) | Bake the tempeh balls on a baking tray for 15–20 minutes, turning halfway, until golden and slightly crisp | Alternatively, heat 2 tbsp olive oil in a large frying pan over a medium heat | Pan-fry the balls for around 7-8 minutes turning to brown all over and ensuring they’re hot throughout.

Make the curried butter beans

While the tempeh balls cook, heat a frying pan or saucepan over medium heat | Add the butter beans along with their liquid, the Spice Tailor Balti main sauce and the whole spices and the broccoli florets | Stir well and let the curry simmer for about 5 minutes, allowing the beans to heat through and the sauce to thicken | Season to perfection with salt and pepper if needed | Remove any large whole spices if you encounter them before serving.

Serve

Spoon the curried butter beans into shallow bowls | Place the crispy tempeh balls on top of the beans | Garnish with plant-based yoghurt, fresh coriander leaves, nigella seeds and pickled onions if desired and serve with plant-based naan bread.