Tempeh Curry
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.97 out of 5 stars
(56)
Ingredients
6 servings
- 1 tablespoon oil of choice (I like to use avocado oil)
- 1 8-ounce package tempeh (cubed)
- 1 onion (red, yellow or white) (chopped)
- 1 1-inch knob fresh ginger root (grated or minced)
- 6 garlic cloves (minced or grated)
- 1 tablespoon yellow curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon granulated sugar (I like to use coconut sugar)
- 1 teaspoon ground coriander
- ¼ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- 1 13.5-ounce can full fat coconut milk (PLUS 1 can of water)
- 1 ½ cups fresh or frozen mixed vegetables (I like to use a bag of frozen California-style veggies)
- ¼ cup fresh cilantro (chopped)
- 1 tablespoon lemon juice (or lime juice)
- salt (to taste)
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Preparation
Step 1
In a large skillet or pot over medium-high heat, add the oil and tempeh cubes. Saute for 5 minutes, flipping the tempeh frequently, until golden on most sides. Set the tempeh aside.
Step 2
Turn the heat down to medium, then add the ginger, onion and garlic to the pan. Saute for 5 minutes, or until the onions have softened and the garlic is beginning to turn golden.
Step 3
Add the curry powder, cumin, garam masala, sugar, coriander, red chili flakes and pepper. Saute for 2 minutes longer, stirring frequently, until the spices smell fragrant.
Step 4
Add the coconut milk, then fill the coconut milk can with water and pour the water into the pan as well, followed by the vegetables.
Step 5
Turn the heat to high and bring to a boil. Reduce to a simmer and simmer for 10 minutes or until the vegetables are tender and the liquid has reduced some.
Step 6
Add the browned tempeh to the pan, followed by the cilantro and lemon juice. Simmer for 2 minutes longer, stirring frequently.
Step 7
Salt to taste before serving. Enjoy!
Step 8
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