Curried Tempeh
19 ingredients
12 steps
Ingredients
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 1 teaspoon ground turmeric
- 2 tablespoons peanut oil
- 1 (8 ounce) package tempeh
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 -2 serrano peppers or 1 -2 jalapeno chile, seeded and minced
- 1 carrot, sliced thin
- 1 green bell pepper, diced
- 3 cups cauliflower florets
- 2 red potatoes, diced
- 4 plum tomatoes, peeled and diced
- 1 teaspoon grated ginger
- 1 tablespoon minced fresh lemongrass
- 1/2 teaspoon salt
- 1 cup vegetable stock
- 1 tablespoon fresh lime juice
- 4 tablespoons chopped fresh cilantro
Directions
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1Heat a dry skillet and add cumin and coriander seeds.
-
2Swirl around until fragrant then allow to cool.
-
3Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
-
4In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
-
5Cut tempeh into thin strips, then dice.
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6Add another tbsp of oil to skillet, and when hot, cook onion until tender.
-
7Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
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8Sprinkle the ground spices over the vegetables and stir to coat evenly.
-
9Add the tomatoes, ginger, lemongrass, tempeh, and salt.
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10Cook, stirring mixture, for 3-4 minutes.
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11Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
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12Stir in the lime juice and sprinkle the cilantro over the top before serving.
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