Cilantro Tempeh Curry
Cilantro Tempeh Curry
By Chef Katie Mae
Makes 2–4 servings (about 4 cups) | Ready in 10 minutes | Stores 6 days in fridge
INGREDIENTS
- 8 oz tempeh, diced
- 1 red onion, peeled
- 1 cup fresh cilantro
- ½ cup unsweetened, non-dairy milk or water*
- 1 hot green chile (remove seeds to reduce heat)
- 1-inch knob of ginger
- 5 cloves of garlic
- ½ teaspoon Garam Masala
- ¼ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon ground cinnamon
- 1 red bell pepper, diced
- 1 cup frozen green peas, thawed
- 1½ tablespoons lime juice (about 1 lime, juiced)
DIRECTIONS
- Add ½ cup of water to a large skillet or sauté pan over medium heat. Bring to a boil and then add the tempeh. Cover and steam the tempeh for 5 minutes to remove any bitterness it may have.
- While the tempeh steams, make the sauce. In a blender, combine the red onion, cilantro, milk, chile, ginger, garlic, and spices. Blend into a creamy puree.
- Pour the puree over the tempeh. Stir in the bell pepper and green peas. Let simmer uncovered for about 5 minutes, or until the puree reaches your desired thickness. Stir occasionally to prevent burning.
- Before serving, stir in the lime juice and garnish with extra cilantro.
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