Tempeh Curry

1 pounds potatoes cut into bite size pieces
2 teaspoons sea salt
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 medium onion chopped
1 1/2 teaspoon cumin
2 teaspoon curry powder
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper or more to taste
3 cup canned diced tomatoes
8.5 ounces tempeh, cut into 3/4-inch pieces
a 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