Tempeh Cauliflower Potato Tamarind Curry

Name: Tempeh Cauliflower Potato Tamarind Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 8 oz tempeh; 1 tbsp coriander seeds; 1/4 tsp cumin seeds; 1/3 tsp black peppercorns; 1/4 tsp fenugreek seeds; 1/8 tsp fennel seeds; 1 tbsp sesame seeds; 1/3 tsp red pepper flakes; 1 large or 2 small tomatoes; 1 tsp tamarind paste; 2 tbsp ketchup or use 1 tsp more tamarind paste; 1/2 inch ginger; 3/4 tsp salt divided; 1 tsp oil; 1/2 medium onion; 4 cloves of garlic; 6 to 8 curry leaves; 1/2 tsp smoked paprika ore regular paprika; 1 cup cauliflower florets; 1 small potato; 1 cup coconut milk; cilantro and lemon for garnish

User Reviews

4.9

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
247 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Tempeh Cauliflower Potato Tamarind Curry

Danielle Hudson

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Tempeh Cauliflower Potato Tamarind Curry. South Indian Coconut and tamarind curry with veggies. Glutenfree Nutfree Recipe. Can be Soyfree. Vegan Tamarind Chikin Curry

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Ingredients

Servings

8 oz tempeh
1 tbsp coriander seeds
1/4 tsp cumin seeds
1/3 tsp black peppercorns
1/4 tsp fenugreek seeds
1/8 tsp fennel seeds optional
1 tbsp sesame seeds
1/3 tsp red pepper flakes
1 large or 2 small tomatoes or 1 cup diced
1 tsp tamarind paste or 1 tbsp tamarind chutney or pulp from fresh tamarind, or use 1 tsp lime juice + a dash of sugar
2 tbsp ketchup or use 1 tsp more tamarind paste
1/2 inch ginger
3/4 tsp salt divided
1 tsp oil
1/2 medium onion , chopped
4 cloves of garlic , finely chopped
6 to 8 curry leaves fresh, frozen or dried
1/2 tsp smoked paprika ore regular paprika
1 cup cauliflower florets
1 small potato , cubed
1 cup coconut milk
cilantro and lemon for garnish

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Instructions

Steam the tempeh for 12 minutes. Set aside. (If using tofu, you can panfry it on a skillet for 4-5 mins)
Heat a skillet over medium heat. Add coriander seeds, cumin seeds and black peppercorn. Roast for 2 mins or until fragrant. Add the fenugreek and fennel seeds and roast for half a min. Add sesame seeds and chili flakes and roast for a few seconds. Take off heat. Grind the mixture in a grinder(I use my nutribullet 2 blade grinder and use the same cup for wet blending later with the 4 blade). If you dont have a grinder, just blend everything in the next step with the tomato it will take a few minutes to break the spices down.
Blend the ground spices with the tomato, ketchup, ginger and tamarind until smooth. Use a few tbsp of water if needed.
Heat oil in the same skillet over medium heat. Add onion, curry leaves, garlic and a good pinch of salt and cook until translucent. Add the steamed tempeh and cook for a minute to brown some edges.
Add the blended tomato+ spice mixture, paprika and 1/3 tsp salt. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh. 7 to 10 mins
Add the cauliflower, potato, 1/3 tsp salt and coconut milk. Mix well to incorporate, cover and cook for 11 o 13 minutes or until the veggies are cooked through and the sauce has thickened a bit. Continue to cook uncovered if the sauce is too thin or add more coconut milk for saucier.
Taste and adjust salt, spice and flavor. Add a bit of cayenne or garam masala if needed. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan or rice. As with most Indian sauces, the sauce flavor develops more on sitting for a few hours. Refrigerate for upto 3 days.

Notes

Soy-free: Use 1.25 cups cooked chickpeas
Oil-free: Use 1/4 cup broth to saute
Nutrition is for 1 serve

Nutrition Information

Show Details

Calories 247kcal (12%) Carbohydrates 23g (8%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 3g (15%) Sodium 554mg (23%) Potassium 697mg (20%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 425IU (9%) Vitamin C 64.9mg (72%) Calcium 135mg (14%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 247 kcal

% Daily Value*

Calories	247kcal	12%
Carbohydrates	23g	8%
Protein	13g	26%
Fat	12g	18%
Saturated Fat	3g	15%
Sodium	554mg	23%
Potassium	697mg	15%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	425IU	9%
Vitamin C	64.9mg	72%
Calcium	135mg	14%
Iron	4.2mg	23%