Tempeh Do Pyaaza (Tempeh In Spicy Onion Chutney) Vegan

Name: Tempeh Do Pyaaza (Tempeh In Spicy Onion Chutney) Vegan
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 -3 servings
Ingredients: 1 tablespoon organic canola; 1 teaspoon vegan butter; 2 green chilies; 1/2 teaspoon fenugreek seeds; 1 teaspoon coriander seeds; 1 teaspoon dry pomegranate seeds; 1 teaspoon cumin seeds; 2 medium onions; 1 inch Ginger piece chopped; 1 tablespoon fresh mint leaves; 1/2 teaspoon turmeric powder; 1 teaspoon lemon juice; salt to taste; 1/2 teaspoon raw sugar or agave syrup; 1 tablespoon fresh coriander leaves; 1 cup cubed Tempeh; Water as needed

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5.0

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
2 -3 servings
Calories
319 kcal
Course
Main Course
Cuisine
Vegan

Tempeh Do Pyaaza (Tempeh In Spicy Onion Chutney) Vegan

Danielle Hudson

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Tempeh Do Pyaaza (Tempeh in Spicy Onion Curry). A vegan version of a popular Indian curry. Healthy and delicious. Vegan And Gluten Free Recipe.

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Ingredients

Servings

1 tablespoon organic canola (safflower or coconut oil)
1 teaspoon vegan butter
2 green chilies (Serrano, less or more by taste)
1/2 teaspoon fenugreek seeds (methi)
1 teaspoon coriander seeds
1 teaspoon dry pomegranate seeds (anardana, can be substituted with half teaspoon dry mango powder or add more lemon juice later)
1 teaspoon cumin seeds
2 medium onions
1 inch Ginger piece chopped
1 tablespoon fresh mint leaves
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
salt to taste (2/3 teaspoon)
1/2 teaspoon raw sugar or agave syrup
1 tablespoon fresh coriander leaves chopped
1 cup cubed Tempeh (steamed for 10 mins)
Water as needed

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Instructions

Chop 1 green chili and make thin slices of the other one. Chop the onions into rings.
In a Pan, add 2 teaspoons oil and shallow fry/cook a third of the onion rings, 1 sliced green chili, a tablespoon of cilantro leaves and a few thin slices of red bell pepper(optional) on medium heat, for 4 to 6 minutes, on medium heat. Remove from pan and keep aside.
In the same pan, add the remaining 1 tsp oil, remaining onions, chopped green chili and the spices(coriander, cumin, fenugreek seeds, pomegranate seeds and turmeric powder). Cook on medium heat with occasional stirring till the onions are golden.
Add in the ginger and mint leaves and cook for a minute.
Take off heat and Blend the onion mixture with a little lemon juice or water into a thick puree.
In the pan, add the butter, onion puree, salt and sugar to taste.
Add in the chopped tempeh and mix well to coat. Cook covered for 20-25 minutes, stirring occasionally, until the puree thickens to almost dry and browns a bit.
Add in a cup of water and mix. Adjust for salt and spice and cook for another 5-10 minutes to get the desired consistency of the curry.
Serve hot topped with the fried onion rings, chili, pepper mixture. Add a tsp of vegan butter for richer curry. Serve with any Indian Flat bread or basmati rice.

Notes

Nutritional value is based on 1 serving

Nutrition Information

Show Details

Calories 319kcal (16%) Carbohydrates 26g (9%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 182mg (8%) Potassium 520mg (15%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 200IU (4%) Vitamin C 15.3mg (17%) Calcium 140mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 2-3 servings

Amount Per Serving

Calories 319 kcal

% Daily Value*

Calories	319kcal	16%
Carbohydrates	26g	9%
Protein	17g	34%
Fat	18g	28%
Saturated Fat	2g	10%
Sodium	182mg	8%
Potassium	520mg	11%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	200IU	4%
Vitamin C	15.3mg	17%
Calcium	140mg	14%
Iron	4mg	22%