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Tempeh Do Pyaaza (Tempeh In Spicy Onion Chutney) Vegan
5 from 3 votes

Tempeh Do Pyaaza (Tempeh In Spicy Onion Chutney) Vegan

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

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

Ingredients

  • 1 tablespoon canola oil safflower or coconut oil, organic
  • 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 pomegranate seeds anardana, can be substituted with half teaspoon dry mango powder or add more lemon juice later, dried
  • 1 teaspoon cumin seeds
  • 2 onion medium
  • 1 inch ginger piece, chopped
  • 1 tablespoon mint leaf fresh
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon lemon juice
  • salt 2/3 teaspoon, to taste
  • 1/2 teaspoon raw sugar or agave syrup
  • 1 tablespoon Coriander chopped, fresh leaves
  • 1 cup tempeh steamed for 10 mins, cubed
  • water as needed

Instructions

    Cup of Yum
  1. Chop 1 green chili and make thin slices of the other one. Chop the onions into rings.
  2. 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.
  3. 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.
  4. Add in the ginger and mint leaves and cook for a minute.
  5. Take off heat and Blend the onion mixture with a little lemon juice or water into a thick puree.
  6. In the pan, add the butter, onion puree, salt and sugar to taste.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 2 -3 servings

Amount Per Serving

Calories 319

% 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%

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