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4.9 from 45 votes

Tempeh Cauliflower Potato Tamarind Curry

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

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

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 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

Instructions

    Cup of Yum
  1. Steam the tempeh for 12 minutes. Set aside. (If using tofu, you can panfry it on a skillet for 4-5 mins)
  2. 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.
  3. Blend the ground spices with the tomato, ketchup, ginger and tamarind until smooth. Use a few tbsp of water if needed.
  4. 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.
  5. 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
  6. 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.
  7. 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

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

% 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%

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