Melissa Rose (_melodic_) wrote in vegancooking,
Melissa Rose

Tempeh Curry with Brown Rice

This recipe is from last month but I hope you still enjoy it! As the weather gradually cools down (at least in the North East of the US) this tempeh curry is the perfect comfort food to warm you right back up.


16 oz of tempeh
1 plum tomato, diced
1 small potato, cubed
1 small bell pepper, diced
1/2 medium onion, chopped
4 cloves of garlic, minced (feel free to adjust to taste)
1 tablespoon of yellow curry
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of salt
1/4 teaspoon turmeric
1 tablespoon of corn starch
1/2 cup of vegetable broth
1/4 cup of soymilk

Cube your tempeh into bite sized pieces and sear in a cast iron skillet until golden brown on all sides. Set aside.

In the same skillet dry roast your spices for a few minutes until nice and fragrant. Add a bit of non-stick spray and the onions and then saute for a few minutes until translucent. Then add bell pepper, potato, and garlic and cook for a few more minutes. Now add 1/4 cup of the vegetable broth, cover and allow to cook for 5 minutes or so on medium heat. Reduce the heat to low and add the remaining vegetable broth, corn starch (pre-mixed with broth) and soymilk and then cover again. Simmer until potatoes begin to soften and sauce thickens, about 5-7 more minutes.

Remove the cover and add tomatoes. Cook for five more minutes until the tomatos begin to break down slightly. Serve over brown rice and garnish with a bit of parsley. Enjoy!

Tags: ethnic food-indian-curries, tempeh

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