Tempeh Curry

Tempeh Curry
Tofu may be the soy food darling for most people, but have you ever tried tempeh? It's a fermented soybean product with origins in Indonesia, that uses pressed, whole soy beans (sometimes mixed with other grains) This curry is a great introduction to tempeh, as it's flavourful and very easy to make. I have made this with smoked tempeh and it was delicious!
Recipe type: Main Dish
Cuisine: Indian, Indonesian
Makes: 4-6 servings
  • 1½ lb (680 g) small waxy potatoes, halved
  • 3 Tbsp (45 mL) olive oil
  • 1 medium onion, peeled and chopped
  • 1 tsp (5 mL) whole cumin seeds
  • 1 tsp (5 mL) curry powder
  • ½ tsp (2 mL) cayenne pepper, or to taste
  • ¼ tsp (1 mL) turmeric
  • 1 small can (398 mL/14 fl oz) diced tomatoes
  • ½ cup (125 mL) water
  • 8 oz (225 g) tempeh, cut into ¾” pieces
  • Small handful cilantro, loosely chopped (for garnish)
  1. Place potatoes in a medium saucepan or pot and add water to cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are tender throughout. Set aside.
  2. In the meantime, heat olive oil in a large skillet. Add onion and cook over low heat until softened, about 5 minutes. Stir in cumin seeds, curry powder, cayenne pepper and turmeric. Cook, stirring, for about 30 seconds, or until aromatic.
  3. Add tomatoes, water and tempeh. Cook for about 5 minutes, then add cooked potatoes. Serve warm, sprinkled with cilantro.


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