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Tomato, Pomegranate, 

Roasted Lemon, Herb Salad

This recipe is inspired by Yotam Ottolenghi's vegetarian cooking book. It is a very flavorful dish and got me introduced to adding roasted lemon to dishes which I now love.


for the curry

  • 1 can of coconut milk (normal fat content)

  • 2 cups vegetables of your liking (rainbow colors)

  • 1-2 spoons of curry paste (lemongrass-turmeric)

  • 1 garlic clove (cut small)

  • 1 small piece of ginger (cut small)

  • 1 spoon of coconut oil

  • a splash of tamari/shoyu

  • optional splash of umeboshi plum vinegar

  • little honey

  • fresh cilantro

  • fresh thai basil

  • splash of fresh lemon juice

for the tempeh

  • 1 tempeh

  • splash of tamari/shoyu

  • splash of maple syrup

  • 1 spoon of coconut oil

for the rice

  • 1 cup of basmati/jasmine rice

  • 1 1/2 cups water


  1. Start by making the rice. Adding all ingredients and bringing to a boil. After that let simmer until rice has your desired consistency.

  2. For the curry: Prepare the vegetables, cutting and slicing. Preparing the garlic and ginger. Then heat coconut oil in a pan. Add ginger, garlic and curry paste. Carefully cook for about 5 min, then add the coconut milk. Cook for 1-5 min and add the vegetables. At the end add all remaining ingredients and switch off heat.

  3. For the marinated tempeh: Slice tempeh the way you like it. Put coconut oil in a frying pan. Add tempeh and fry from both sides on pretty high heat. Once brown, turn the heat down, add tamari/shoyu and maple syrup. Be careful to not get hurt by the hot splashes. Mix and turn until tempeh is covered and crispy on both sides.

  4. Serve by placing rice, curry and tempeh in a bowl. Sprinkle some cilantro, maybe some cashew nuts on top and enjoy!

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