Cashmere-fruit-Curry – vegan

Ingredients for 2 servings

For the Curry

  • 120 g of whole grain basmati rice – rinse thoroughly
  • 200 g of Baby pineapple (net weight) – roll the dice
  • 150 g of Papaya (net weight) – remove seeds and in 1-cm pieces
  • 100 g Tempeh – 4 cm long and 0.5 cm thin slices
  • 2 TBSP cashew nuts – roast and coarsely chop

Liquid ingredients and spices

  • 150 ml coconut milk
  • 100 ml vegetable broth
  • 2 TBSP coconut oil
  • 1 TBSP finely grated ginger
  • 1 Pinch Of Cayenne Pepper
  • 1 TSP Xylitol (sugar substitute)
  • 1 TSP turmeric
  • 1 TSP coriander powder
  • ½ TSP cumin
  • ½ TSP Garam Masala
  • Crystal salt
  • Pepper from the mill
  • 1 TBSP finely chopped coriander


Preparation time about 20 minutes cooking/baking time approx 40 minutes

The rice with 250 ml water, bring to a boil, reduce the heat and covered for about 40 Min. cook in the oven.

The Tempeh a fat-free pan on each side for 2 to 3 Min. fry, remove from pan and set aside.

The coconut oil in the frying pan and fry the ginger and sauté. Then remove from the heat and all the spices except coriander, salt and pepper into the pan, stir and cover with coconut milk and vegetable stock.

Put the pan back on the heat, bring to a boil and lightly salt. The pineapple and about 5 Min. easy simmer.

Just before the basmati rice is ready, the Papaya and the Tempeh in the Sauce, season with salt and pepper and bring to the boil again.

The Kashmir-fruits Curry with coriander and cashew nuts and sprinkle with the rice and enjoy.

Nutritional values per Serving

  • Calories: 612 kcal
  • Carbohydrates: 66 g
  • Protein: 11 g
  • Fat: 32 g