CURRIED TEMPEH
I always enjoy a curry and this is an interesting one with the tempeh being slightly meaty mixed in with the vegetables and potatoes. It does have a little heat from the peppers, but you can omit that if you prefer, or add more if you like. Be careful of the turmeric when cooking, it stains plastic and clothing easily.
Provided by PalatablePastime
Categories Curries
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a dry skillet and add cumin and coriander seeds.
- Swirl around until fragrant then allow to cool.
- Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
- In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
- Cut tempeh into thin strips, then dice.
- Add another tbsp of oil to skillet, and when hot, cook onion until tender.
- Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
- Sprinkle the ground spices over the vegetables and stir to coat evenly.
- Add the tomatoes, ginger, lemongrass, tempeh, and salt.
- Cook, stirring mixture, for 3-4 minutes.
- Add 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.
- Stir in the lime juice and sprinkle the cilantro over the top before serving.
Nutrition Facts : Calories 423.7, Fat 18.4, SaturatedFat 3.4, Sodium 458.4, Carbohydrate 50.5, Fiber 8.6, Sugar 9.8, Protein 21.2
CURRIED BROCCOLI WITH GRILLED TEMPEH
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.
- For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.
- For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.
GREEN CURRY WITH TEMPEH
Make and share this Green Curry With Tempeh recipe from Food.com.
Provided by ladyroseofrohan
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
- Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
- Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
- Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
- Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.
Nutrition Facts : Calories 289, Fat 21.8, SaturatedFat 9.9, Sodium 329.1, Carbohydrate 17.4, Fiber 3, Sugar 5.9, Protein 11.2
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