Mixed Veggie Tempeh Curry
As my midterms approach in two weeks, I could think of nothing better to do last night except cook something delicious to waste time instead of studying (I’m such a good student right?). I had a block of tempeh in the fridge that had been sitting there for weeks that was just calling my name to be used. In the end, I gave into it’s wishes and made this delicious little curry to eat it in. Conclusion: this was totally worth all the lost studying it took to make.
25 baby potatoes sliced in half
1 can of chickpeas
1/2 can of diced tomatoes
Half of an onion (chopped)
Half of a red bell pepper (chopped)
Half of a green bell pepper (chopped)
1 package of Trader Joe’s Organic 3-grain tempeh (cut into cubes)
A handful of cilantro
A stalk of green onion
1 cup of water
1 tbsp of curry powder
1 tbsp of cayenne pepper
1 tbsp of cumin
1 tbsp of salt
1 tbsp of turmeric
3 tbsp of coconut oil
2 tbsp of “Earth Balance” vegan butter
1. Bring a pot of water to boil and then dump in the sliced baby potatoes. Cover and let boil for roughly 30 minutes until the potatoes are soft but not too mushy.
2. While the potatoes are boiling, heat up the coconut oil and vegan butter in a skillet (low to medium heat will do)
3. When melted together and hot enough, place the red and green bell peppers and chopped onions in the skillet. Cook until slightly softened.
4. Add in the diced tomatoes.
5. Season with the turmeric, cumin, curry powder, cayenne pepper, and salt. You can feel free to add more cayenne pepper or curry powder if you like it spicay.
6. Add the water.
7. After they are fulled softened, remove from heat and let cool for a bit.
8. Then place the peppers, onion and tomatoes in a blender and pulsate a few times until the texture is chunky. (Make sure there’s no whole pieces of bell peppers or onions left but don’t over blend so that the mixture is too watery.)
9. Pour the chunky mixture back into the skillet and put on low-medium heat.
10. Remove the potatoes from the heat once they have thoroughly cooked and drain them.
11. Add in the potatoes, chickpeas and tempeh to the chunky curry mixture and let simmer on low heat for 10 minutes.
12. Remove from heat.
13. Serve in a bowl and garnish with chopped cilantro and green onion.
Filed under “Recipes”