This curry is made with tempeh so that it provides good levels of protein. The cauliflower rice is also nutritious and low in carbohydrates. Cauliflower is a cruciferous vegetable and therefore aids in detoxification and balancing hormones.
Place into a food processor the chilli, tomato purée, ginger, garlic and 1 – 2 tbsp water. Blend to make a smooth paste. Set aside.
Place 1 tbsp oil into a frying pan on a medium heat. Add the tempeh and cook for 2 mins on each side until slightly brown. Set aside.
In the same pan add the aubergine, onion and red pepper with some extra oil and cook for 5-10mins until soft.
Then add the cardamom, cinnamon, bay leaf and whole peppercorns and stir for 1-2 minutes. Add the xylitol and stir.
Then add the ginger, chilli, garlic paste prepared earlier. Stir through. Add the coriander, cumin and garam masala and continue to mix for 1 minute. Season.
Add the tempeh and coconut milk and stir. Bring to the boil and then simmer for 5 minutes covered.
In a food processor, process the cauliflower florets until they are crumbly and about the same size as rice.
In a frying pan add the oil and fry the onion until soft. Add the cauliflower rice, turmeric and cumin and stir thoroughly until everything is combined. Cook on a low heat for 10 minutes until the cauliflower is cooked through.
Serve the cauliflower rice with the vegan Rogan Josh – scatter over some freshly cut coriander