Found myself with a fridge full of tempeh this weekend, and decided it needed to be dealt with - it's not often that I find tempeh in the stores in Bolton, so I have to snap it up when I do...this recipe was adapted from Heidi Swanson's adaptation of Lora Zarubin's Potato and Tomato Curry. www.101cookbooks.com
Tempeh Coconut Curry Recipe
1 1/2 pounds small yams, cubed
2 teaspoons fine-grain sea salt (Himalayan, Celtic)
1 tablespoon ghee
2 tablespoons extra virgin coconut oil
2 cloves garlic, minced
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder
1/2 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper
1 cup diced tomatoes - canned organic, or fresh plum
3/4 cup water
splash of coconut milk and a small spoon of coconut cream (opt.)
8 ounces tempeh, cut into 3/4-inch pieces
a small handful of cilantro, loosely chopped
Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer, sprinkle with 1 teaspoon of the salt and cook until tender throughout - about 10-15 minutes, depending on how large your potato pieces are.
In the meantime, in a large skillet, melt the ghee in the coconut oil, add the onion and garlic; cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the coconut milk and blend with a hand blender - (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Sprinkle with cilantro before serving, and top with toys like toasted cashews, sesame seeds, hemp seeds, or toasted coconut.
Serves 4 - 6.
Tempeh Coconut Curry Recipe
1 1/2 pounds small yams, cubed
2 teaspoons fine-grain sea salt (Himalayan, Celtic)
1 tablespoon ghee
2 tablespoons extra virgin coconut oil
2 cloves garlic, minced
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder
1/2 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper
1 cup diced tomatoes - canned organic, or fresh plum
3/4 cup water
splash of coconut milk and a small spoon of coconut cream (opt.)
8 ounces tempeh, cut into 3/4-inch pieces
a small handful of cilantro, loosely chopped
Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer, sprinkle with 1 teaspoon of the salt and cook until tender throughout - about 10-15 minutes, depending on how large your potato pieces are.
In the meantime, in a large skillet, melt the ghee in the coconut oil, add the onion and garlic; cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the coconut milk and blend with a hand blender - (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Sprinkle with cilantro before serving, and top with toys like toasted cashews, sesame seeds, hemp seeds, or toasted coconut.
Serves 4 - 6.
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