Tempeh Curry
- 1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
- 2 teaspoons fine-grain sea salt
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, peeled and chopped
- 1 teaspoon whole cumin seeds
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- scant 1/2 teaspoon cayenne pepper
- 1 cup canned diced tomatoes
- 3/4 cup water
- splash of cream or a dollop of creme fraiche
- 8 ounces tempeh, cut into 3/4-inch pieces
- a small handful of cilantro, loosely chopped
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 8 ounces tempeh (3 cut into 4-inch pieces)
- Cilantro (1 small handful)
- Cumin seeds, whole (1 teaspoon)
- Tomatoes, canned (1 cup)
- Waxy potatoes no bigger than, small (1 1/2 pounds)
- Yellow onion, medium (1)
- Cooking & Baking
- Cayenne pepper (1/2 scant teaspoon)
- Curry powder (1 teaspoon)
- Olive oil, extra virgin (2 tablespoons)
- Sea salt, fine-grain (2 teaspoons)
- Turmeric (1/4 teaspoon)
- Drinks
- Water (3/4 cup)
- Dairy
- Butter, unsalted (1 tablespoon)
- Cream or (1 splash)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published November 20, 2009 (3 years ago).
35 people saved this recipe.
