TEMPEH CURRY
SERVES 4 PORTIONS
1 3⁄4 cups plus 2 tbsp (445 ml) vegetable broth, divided
3 tsp ground cumin, divided
8 ounces (227 g) tempeh, simmered, cut into 3⁄4-inch (2 cm) cubes
2 tsp ground coriander
2 tbsp plus 1 tsp (35 ml) neutral- flavoured oil, divided
1⁄2 medium red onion, minced
1 tbsp (6 g) (0.21oz) minced garlic
1 tsp grated fresh ginger root
1⁄2 tsp fine sea salt
1 tbsp (6 g) (0.21oz) curry powder (mild or hot)
1⁄2 tsp turmeric
1⁄2 tsp cayenne pepper, optional
1 1⁄2 cups (150 g) (5.3oz) cauliflower florets
1⁄2 cup (49 g) (1.7oz) 1-inch (2.5 cm) pieces green beans
1⁄4 cup (33 g) (1.2oz) sliced carrot rounds
1⁄4 cup (36 g) (1.3 oz) diced red bell pepper
3 tbsp (48 g) (1.7oz) tomato paste
Chopped tomato, for garnish
Minced fresh cilantro, for garnish
NUTRITIONAL VALUES
Calories: 49kcal
Fat: 2.5g (0.9g S.Fat)
Carbs: 6.3g
Protein: 1.1g
Sugar: 4.3g
Sodium: 34mg
METHOD
In an 8 x 11 inch (20 x 28 cm) baking dish, combine 2 tbsp (30 mL) broth, 2 tsp cumin, the coriander, and 1 tsp oil. Stir in the tempeh cubes to coat. Marinate for 1 hour or cover and place in the refrigerator for up to 12 hours.
In a large skillet over medium-high heat, heat the remaining 2 tbsp (30 ml) oil. Cook for 8 to 10 minutes, stirring occasionally, until the tempeh is browned. Remove the tempeh from the pan and set it aside.
Reduce the heat to medium and add the onion to the same skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until softened. Cook and stir for 2 minutes, or until the garlic, ginger, and salt are fragrant. If using, add the curry powder, turmeric, remaining tsp cumin, and cayenne pepper to taste. Cook for 2 minutes, stirring constantly. Add the cauliflower, green beans, carrots, and bell pepper, as well as the remaining 134 cup (415 mL) broth and tomato paste.
Bring to a boil, then turn down to a low heat. Cook, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender. Return the tempeh to the skillet and toss to combine. Cook for 5 minutes on low heat. Season with salt and pepper to taste. Garnish with tomato and cilantro if desired.
In a large skillet over medium-high heat, heat the remaining 2 tbsp (30 ml) oil. Cook for 8 to 10 minutes, stirring occasionally, until the tempeh is browned. Remove the tempeh from the pan and set it aside.
Reduce the heat to medium and add the onion to the same skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until softened. Cook and stir for 2 minutes, or until the garlic, ginger, and salt are fragrant. If using, add the curry powder, turmeric, remaining tsp cumin, and cayenne pepper to taste. Cook for 2 minutes, stirring constantly. Add the cauliflower, green beans, carrots, and bell pepper, as well as the remaining 134 cup (415 mL) broth and tomato paste.
Bring to a boil, then turn down to a low heat. Cook, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender. Return the tempeh to the skillet and toss to combine. Cook for 5 minutes on low heat. Season with salt and pepper to taste. Garnish with tomato and cilantro if desired.
