Tempeh curry recipe

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With its firm texture and absorbent nature, tempeh tastes incredible when combined with cauliflower and earthy Indian flavors. In keeping with tradition, serve this with roti or rice or both!

Ingredients

  • 1¾ cups plus 2 tablespoons (445 ml) vegetable broth, divided
  • 3 teaspoons ground cumin, divided
  • 8 ounces (227 g) tempeh, simmered, cut into ¾-inch (2 cm) cubes
  • 2 teaspoons ground coriander
  • 2 tablespoons plus 1 teaspoon (35 ml) neutral-flavored oil, divided
  • ½ medium red onion, minced
  • 1 tablespoon (6 g) minced garlic
  • 1 teaspoon grated fresh ginger root
  • ½ teaspoon fine sea salt
  • 1 tablespoon (6 g) curry powder (mild or hot)
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper, optional
  • 1½ cups (150 g) cauliflower florets
  • ½ cup (49 g) 1-inch (2.5 cm) pieces green beans
  • ¼ cup (33 g) sliced carrot rounds
  • ¼ cup (36 g) diced red bell pepper
  • 3 tablespoons (48 g) tomato paste
  • Chopped tomato, for garnish
  • Minced fresh cilantro, for garnish
How to Make It
  1. Stir together 2 tablespoons (30 ml) of broth, 2 teaspoons cumin, the coriander, and 1 teaspoon oil in an 8 x 11 inch (20 x 28 cm) baking dish. Add the tempeh cubes, stirring to coat. Marinate for 1 hour or cover and refrigerate for up to 12 hours.
  2. Heat the remaining 2 tablespoons (30 ml) of oil in a large skillet over medium-high heat. Add the tempeh and cook for 8 to 10 minutes, stirring occasionally, until browned. Remove the tempeh and set aside. To the same skillet, add the onion and reduce the heat to medium. Cook for 3 to 5 minutes, stirring occasionally, until softened. Add the garlic, ginger, and salt and cook and stir for 2 minutes or until fragrant. Add the curry powder, turmeric, the remaining teaspoon cumin, and the cayenne pepper if desired. Cook and stir for 2 minutes.
  3. Add the cauliflower, green beans, carrots, and bell pepper, the remaining 1¾ cups (415 ml) broth, and tomato paste. Bring to a boil, and then reduce the heat to a simmer. Cook for 25 to 30 minutes, stirring occasionally, until the vegetables are the desired tenderness. Add the tempeh back to the skillet and stir to combine. Simmer for 5 minutes. Taste and adjust the seasonings. Garnish with tomato and cilantro.
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