Tempeh al curry, cipolle e mandorle tostate

Tempeh curry, onions and toasted almonds

Tempeh with curry, onions and toasted almonds is one of the three recipes proposed by chef Francesco Basco during the show cooking of the "N&B in Cucina" project dedicated to Tempeh.


  • 300g of Tempeh
  • 2 onions
  • 2 teaspoons curry
  • 50g whole almonds
  • Rice flour to taste
  • Salt and extra virgin olive oil to taste


  1. Cut each almond into 3-4 sticks. Heat a nonstick skillet to toast the almonds until golden brown. Remove them from the pan and set them aside.
  2. In the same pan, pour a drop of extra virgin olive oil and the 2 teaspoons of curry, then fry for 1-2 minutes on a low flame. Thinly slice the onions and add them to the sautéed curry, along with a pinch of salt. Cook the onions for about ten minutes until soft, adding a drop of water or covering the pan with a lid.
  3. Move on to preparing the tempeh. Dice the tempeh, then coat it in rice flour. When the onions are done, remove them from the pan and set them aside. Add oil to the pan and, when hot, sauté the floured tempeh cubes until golden brown. Season with salt, then add the onions and almonds to the pan.
  4. Sauté everything for 2-3 minutes to allow the flavors to infuse well and serve while still hot.

Recipe created and made by Francis Basque

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