tempeh curry.

Yes! A vegetarian curry recipe that has protein and looks like it could hold a candle to its carnivorous counterparts. Happy cooking. xo, m


Tempeh Curry With A Kick

Serves 4-6
Recipe adapted from 101 Cookbooks


1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
1 teaspoon fine-grain sea salt
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder
1/4 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper
1 cup canned diced tomatoes
3/4 cup water
splash of cream or a dollop of creme fraiche
8 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, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender – (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
Once the curry is back in the pan, 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.

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2 thoughts on “tempeh curry.

  1. just made the dish….added a splash of milk instead of the cream/creme fraiche- served over rice w/indian naan. It was very good. I only added 1.5 tsp of salt and that was still a bit much for me. Thank you for the recipe though- its a keeper for our family :)

    • So happy to hear it! Naan and this curry are such a good combination.

      And good call on the salt. I’m not sure if that was a typo, or I didn’t update my adapted version of the recipe. Too much salt can ruin a dish!

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