Tempeh Cauliflower Potato Curry

CALORIES:

308

PROTEIN:

15.1 g

COOK TIME:

30 mins

SERVINGS:

4

A delicious south Indian coconut and tamarind curry loaded with veggies.

Recipe by Vegan Richa

Ingredients

  • 8 oz tempeh
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon (0.25 tsp) cumin seeds
  • 1/3 teaspoon (0.33 tsp) black peppercorns
  • 1/4 teaspoon (0.25 tsp) fenugreek seeds
  • 1/8 teaspoon (0.13 tsp) fennel seeds optional
  • 1 tablespoon sesame seeds
  • 1/3 teaspoon (0.33 tsp) red pepper flakes
  • 1 large or 2 small tomatoes or 1 cup diced
  • 1 teaspoon tamarind paste or 1 tablespoon tamarind chutney or pulp from fresh tamarind, or use 1 teaspoon lime juice + a tiny dash of sugar
  • 2 tablespoon ketchup or use 1 teaspoon more tamarind paste 1/2 inch ginger
  • 3/4 teaspoon (0.75 teaspoon) salt divided
  • 1 teaspoon oil
  • 1/2 medium onion , chopped
  • 4 cloves of garlic, finely chopped
  • 6 to 8 (8) curry leaves fresh, frozen or dried
  • 1/2 teaspoon smoked paprika ore regular paprika
  • 1 cup (100 g) cauliflower florets
  • 1 small potato, cubed
  • 1 cup (236.59 ml) unsweetened coconut milk
  • Cilantro and lemon for garnish

Directions

  1. Steam the tempeh for 12 minutes. Set aside.
  2. Heat a skillet over a medium heat. Add the coriander seeds, cumin seeds and black peppercorn. Roast for 2 mins or until fragrant. Add the fenugreek and fennel seeds and roast for half a minute. Add sesame seeds and chili flakes and roast for a few seconds. Take off heat. Grind the mixture in a grinder. If you don't have a grinder, just blend everything in the next step with the tomato - it will take a few minutes to break the spices down.
  3. Blend the ground spices with the tomato, ketchup, ginger and tamarind until smooth. Use a few tablespoons of water if needed.
  4. Heat the oil in the same skillet over medium heat. Add onion, curry leaves, garlic and a good pinch of salt and cook until translucent. Add the steamed tempeh and cook for a minute to brown some edges.
  5. Add the blended tomato and spice mixture, paprika and 1/3 teaspoon of salt. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh (around 7 to 10 mins).
  6. Add the cauliflower, potato, 1/3 teaspoon of salt and the coconut milk. Mix well to incorporate, cover and cook for 11 o 13 minutes or until the vegetables are cooked through and the sauce has thickened a bit. Continue to cook uncovered if the sauce is too thin or add more coconut milk if too thick.
  7. Taste and adjust the salt, spice and flavor. Add a touch of cayenne or garam masala if needed. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan or rice. As with most Indian sauces, the sauce flavor develops more on sitting for a few hours. The dish will keep in the refrigerator for up to 3 days.

Nutrition FactsAmount Per Serving

Calories:

308

Protein:

15.1g

Total Fat:

19.8g

Sat. fat:

11.18g

Trans fat:

<0.01g

Cholesterol:

0mg

Total Carbohydrate:

24g

Dietary Fiber:

5.9g

Total Sugars:

8.54g

Added Sugars:

0g

Sodium:

471.8mg

Tips

  • To make the curry soy-free, swap the tempeh for 1.25 cups of cooked garbanzo beans.
  • To make it oil-free, use ¼ cup of broth to sauté.
  • You can also swap the tempeh for tofu. If using tofu, pan fry it on a skillet for 4-5 mins in step 1.

Nutrition FactsAmount Per Serving

Calories:

308

Protein:

15.1g

Total Fat:

19.8g

Sat. fat:

11.18g

Trans fat:

<0.01g

Cholesterol:

0mg

Total Carbohydrate:

24g

Dietary Fiber:

5.9g

Total Sugars:

8.54g

Added Sugars:

0g

Sodium:

471.8mg

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