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!
Author: Adapted from 101 Cookbooks
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)
- 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.
- 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.
- Add tomatoes, water and tempeh. Cook for about 5 minutes, then add cooked potatoes. Serve warm, sprinkled with cilantro.