Tempeh & Potato Curry

I developed my Tempeh & Potato Curry recipe based on inspiration from dishes I ate at several Indian restaurants combined with ideas from recipes I made from a few Indian cookbooks. 

The elements came together in this recipe that feels a bit like eating comfort food. 

It's good served with a side of rice, quinoa, or bread. I also often serve it with a simple salad as well.

Tempeh & Potato Curry

½ cup almond pulp*
1 teaspoon chia seeds
1 pound tempeh
¼ cup water
1 tablespoon ground flax seeds
1 medium red onion
1 medium carrot
1 clove garlic
1-3 tablespoons curry powder**
8 small Yukon potatoes***
2 cups tomato sauce
1 1/2 cups vegetable stock
Freshly ground black pepper, to taste

Mix together almond milk, almond pulp, and chia seeds and set aside.

Cut tempeh into small pieces. Dice onion. Mince garlic. Chop carrot into small pieces. Cut potatoes into approximately small pieces.

Add water to large skillet or saucier pan, bring to a boil, and add ground flax seeds and cook until it begins to thicken. Add curry powder. Add tempeh and cook for 1-2 minutes. 

Add a little more water, if necessary, add in onion, garlic, and carrot. Cover and cook over medium heat until onion is softened, about 4 minutes. 

Stir in the potatoes, broth, and tomato sauce. Stir well. Bring to a boil. Add in
pepper.

Cover and reduce heat to a medium simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender. Remove cover during the last 5 minutes if the sauce hasn’t thickened.

Quickly stir in the nut milk mixture and remove from the heat.

Serve.






* I have used both almond milk/pulp and hazelnut milk/pulp to make this recipe. Both work fine, but I prefer the almond just a bit more than the hazelnut. If you buy almond milk rather than make your own, you can use almond butter in place of the almond pulp.

** My husband makes our curry powder. Sometimes it's hotter than others. The less curry powder, the milder the dish. The more, the hotter the dish. Adjust accordingly to meet your taste preferences.

*** This is particularly good with Yukon potatoes because they have a creamy almost buttery texture and flavor, but I've also made it with baby white potatoes and purple potatoes. Use what you have on hand.

Note: I use organic ingredients whenever possible.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky butter-like consistency. Add a little
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat th
Read more