Tempeh Curry
Ingredients
The base
-
1½
pounds
small waxy potatoes
-
2
teaspoons
fine-grain sea salt
-
1
tablespoon
unsalted butter
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow onion
The spices
-
1
teaspoon
whole cumin seeds
-
1
teaspoon
curry powder
-
¼
teaspoon
turmeric
-
scant ½
teaspoon
cayenne pepper
The sauce
-
1
cup
canned diced tomatoes
-
¾
cup
water
-
splash
cream or a dollop of creme fraiche
The protein
Garnish
Instructions
- Bring water to a boil in a large pot and steam the potatoes with salt until tender, about 20-30 minutes.
- In a large skillet, melt the butter with olive oil and sauté the onion over low heat until soft, about 5 minutes.
- Add cumin seeds, curry powder, turmeric, and cayenne pepper to the skillet and cook for about 30 seconds.
- Stir in the diced tomatoes, water, and remaining salt, then remove from heat.
- Blend the sauce with a hand blender or leave it unpureed if preferred.
- Add the tempeh to the sauce and bring to a simmer, cooking for about 5 minutes.
- Add the steamed potatoes to the skillet and mix gently.
- Transfer to a serving bowl and garnish with chopped cilantro before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
30mg
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