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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
10 mins
Total Time
55 mins
Servings: 2 -3 servings
Calories: 319 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 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
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.
Cup of Yum
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
(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
% 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.