Easy Traybake Tikka Curry

Prep the ingredients

• Preheat the oven to 200C.
• Slice the red onion into wedges.
• Chop the Better Nature original tempeh, add to a bowl and toss together with a generous glug of oil and the ground turmeric.
• Add the tempeh and red onions to a baking dish.

Make the curry base

• In the same bowl you used for the tempeh, whisk together the coconut milk, tikka masala paste, tomato purée and peanut butter, with a pinch of salt and pepper.
• Pour the curry base over the tempeh and red onion in the tray.

Cook the curry

• Cook the curry in the oven for 25 - 30 minutes, checking and stirring it halfway through.

Cook the rice

• When you're nearly ready to eat, cook the basmati microwave rice according to the packet instructions.

Plate Up

• Plate up the curry with the rice, sprinkle over the fresh coriander and tuck in.