5-minute Samla curry for weight loss 

This 5-minute creamy Cambodian Samla curry is wonderfully easy to make. You can use either tempeh or tofu as the base protein. Serve with your favourite grain of choice or wholemeal noodles. It's a great dish to try if you are looking for a healthy, lower-calorie alternative to a traditional curry!
Serves: 4
Prep time: 5-10 mins
Cook time: 5-10 mins
Difficulty: Easy

150g of firm tofu or ½ 150g block tempeh 

1 bunch scallions - keep 2 back to add at end for green

½  thumb size piece of fresh ginger

1 fresh red chillies - ½ chilli kept back for garnish

2 cloves of garlic

1 tsp salt

2 tsp turmeric

½ tsp ground cumin

½ tsp ground coriander

2 stalks of lemongrass (bruised and tied in a knot)

1 x 400ml tin of light coconut milk

300ml veg stock

1 large red pepper

8 cherry tomatoes - quartered 

200g oyster mushrooms

2 tbsp tamari

1 tbsp maple syrup

½ bunch of fresh coriander


Red chilli


Coriander leaves


  • Chop the tempeh/tofu into small bite size pieces.
  • Heat a large non stick pan on high heat, add the chopped tofu/ tempeh, reduce the heat to medium and leave to cook for 3-5 minutes, stirring occasionally. 
  • Bruise the lemongrass to release flavour using the bottom of a mug, tie in a knot and add to the pan with the tempeh/tofu, stirring occasionally.
  • In a blender jug add the 2 cloves of garlic, the turmeric, ground coriander, ground cumin, half the fresh chilli, veg stock,  light coconut milk and blend until smooth.
  • Chop the scallions, red pepper and mushrooms into bite size pieces. Cut the cherry tomatoes into quarters. Chop the fresh coriander, you can use the stalks too, just make sure to finely chop them.
  • Add the scallions and mushrooms to the pan and cook for 3 minutes, stirring occasionally until the mushrooms start to brown. 
  • Add 2 tbsp of tamari to the pan and stir well. Add the peppers and cook for a further few minutes. Now add the fresh coriander and mix well.
  • Add ¾ of the sauce, bring to a simmer, add the cherry tomatoes and cook for 2 minutes until the sauce thickens, add the maple syrup and stir. Adding more sauce to your taste if you prefer a saucier curry. 
  • Add some chopped scallions just before serving, serve with some thinly sliced chilli, fresh coriander leaves and Enjoy!

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