Tempeh – now this is one of my favorite dish. I have heard about Tempeh for a while but could not find this until now. Recently I was shopping at Trader Joes and accidentally found Tempeh where they keep tofu and other vegan items. The first time I tasted tempeh is in a Thai restaurant where I ordered “tempeh cakes” as an appetizer. Since then I fell in love with this nutrient pack vegan item. I have made this dish a bit spicy. So if you are some one who does not extremely spicy dish, I would definitely advice to reduce the chili powder into half of what I have mentioned. The other spice powders just give flavor and does not make the curry spicy.
Ingredients:
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 tablespoon cooking oil
- 1 small onion thinly sliced
- 3-4 garlic cloves peeled and roughly chopped
- ¼ inch piece ginger peeled and finely chopped
- ¼ teaspoon fenugreek seeds
- 1 large tomato (about ½ lb)
- ¼ cup coconut milk
- 1 cup water
- 2 teaspoon chili powder
- ½ teaspoon tandoori masala powder
- ¼ teaspoon asafetida powder (Hindi: Hing, Tamil: Perungayam)
- 8 oz packet Tempeh
- Salt to taste
Method:
- Dry roast cumin and coriander seeds and once cool grind to a fine powder. Set aside
- Remove Tempeh from package and cut into about ½ inch cubes
- Add 1 teaspoon oil to a skillet and once hot add tempeh and fry on low flame until lightly golden
- Add the rest of the oil to a covered saucepan and add onion and garlic and sauté until golden
- Add chopped ginger and fenugreek seed and sauté for another minute or two
- Chop tomato into small pieces and add to the saucepan with coconut milk, water, chili powder and salt
- Reduce flame and simmer for about 5 – 10 minutes.
- Now add ground coriander-cumin seed, asafetida, roasted tempeh and increase flame to medium high and cover and cook for another 10 minutes or until sauce is thick. If it becomes too dry, sprinkle a little water so the curry will have some sauce. Season with salt.
- Serve with chapathi or rice as a side dish
This curry looks so spicy & yummy. I’ve not used tempeh before, now I would like to try this out. Thanks for the inspiration.
Thanks Megala