Tempeh Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pounds potatoes cut into bite size pieces2 teaspoons sea salt1 tablespoon unsalted butter2 tablespoons extra virgin olive oil1 medium onion chopped1 1/2 teaspoon cumin 2 teaspoon curry powder1/4 teaspoon turmeric1/2 teaspoon cayenne pepper or more to taste3 cup canned diced tomatoes8.5 ounces tempeh, cut into 3/4-inch piecesa small handful of cilantro, loosely chopped
Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer, sprinkle with 1 teaspoon of the salt and cook until tender throughout - about 20 - 30 minutes, depending on how large your potato pieces are.
In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, and the other teaspoon of salt.
Add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.
Serving Size: 4 to 6 Serviings
In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, and the other teaspoon of salt.
Add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.
Serving Size: 4 to 6 Serviings
Nutritional Info Amount Per Serving
- Calories: 266.5
- Total Fat: 11.4 g
- Cholesterol: 5.2 mg
- Sodium: 800.4 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.8 g
- Protein: 11.5 g
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