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Dhania Tempeh(Tempeh In Cilantro, Tomato Curry) Vegan
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Dhania Tempeh(Tempeh In Cilantro, Tomato Curry) Vegan

Dhania Tempeh (Tempeh in Cilantro, Tomato Curry). A delicious vegan meal packed full of spices and flavor. Vegan Recipe.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 2 servings
Calories: 281 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

Ingredients

Marinade:
  • 1 cup tempeh about 4 oz, we use 3 grain or garden veggie organic tempeh, cubed
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon lime juice
  • salt , to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
Curry:
  • 3 cups cilantro leaves and small stems
  • 2 tomato medium
  • 1/2 Serrano chili pepper
  • 3 garlic cloves
  • 1 inch ginger
  • 1/2 onion medium, chopped
  • 2 bay leaf
  • 2 cloves clove also known as laung
  • 1/4 teaspoon Turmeric
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1 teaspoon fenugreek methi leaves (optional, I love the slight bitterness from the fenugreek leaves, dried
  • 1/2 teaspoon chili flakes to taste
  • 1/2 teaspoon salt or to taste

Instructions

Marinade:
    Cup of Yum
  1. Mix all the ingredients in a bowl.
  2. Add in the tempeh and mix well to coat well. Let sit for half an hour.
Curry:
  1. In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
  2. In a large pan, add a teaspoon oil and chopped onion, bay leaves and cloves and cook at medium heat until onions are golden brown.
  3. Remove onions from pan, and add the marinated tempeh pieces to the pan with a little oil.
  4. Cook the tempeh for 2 minutes until the outside of the pieces start getting golden. Take tempeh out and keep aside.
  5. Add cilantro tomato puree, turmeric and the cooked onion back into the pan.
  6. Cook on medium low heat, partially covered for 20-25 minutes till the puree thickens, darkens in color, and starts to leave the edges of the pan.
  7. Add in a cup of water, salt, dried fenugreek leaves and chili flakes(if needed) and mix well. adjust salt and spice to taste. Add in the tempeh and adjust water, so the curry covers all tempeh cubes. For variations, add browned Tofu, partially cooked medium sized vegetable pieces, or vegetable fritters at this time, instead of the tempeh.
  8. Cook on low for 15 minutes or until tempeh cubes almost double in size and curry is desired consistency.
  9. Garnish with chopped fresh cilantro leaves and lemon slices.Add a tablespoon or 2 cashew cream to make the curry creamy. We like ours without the cream.
  10. Serve hot with Indian Flat Bread like Roti or Naan or Basmati Rice

Notes

  • Nutritional value is based on 1 serving

Nutrition Information

Calories 281kcal (14%) Carbohydrates 20g (7%) Protein 18g (36%) Fat 16g (25%) Saturated Fat 2g (10%) Sodium 600mg (25%) Potassium 816mg (17%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2865IU (57%) Vitamin C 29mg (32%) Calcium 135mg (14%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 20g 7%
Protein 18g 36%
Fat 16g 25%
Saturated Fat 2g 10%
Sodium 600mg 25%
Potassium 816mg 17%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2865IU 57%
Vitamin C 29mg 32%
Calcium 135mg 14%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.