Vegan MoFo Day 12: Tempeh Curry for a Rainy Day
I’m too lazy to actually look at a national weather map, but in mountained Virginia the rain sure has hunkered down. Grey misty-fog settled into the ridges and everything looks the shade of winter deer: brown, grey, a bit of white and red here and there. That said, comfort food is on the brain.
Last night when I was clicking through bookmarked recipes, determined to use one, I came across Heidi’s Tempeh Curry recipe from almost exactly a year ago (November 20, 2009). While my goal had been to find a recipe using ingredients I already had on hand, the curry sounded too good to pass up. After a wee bit too expensive trip to the natural foods co-op for tempeh and other things (potatoes, an onion, etc.), I headed home in the dark (avoiding deer–there are waaaay too many of them out here) and set to work. Monday nights, for some reason, I always seem to want to cook. I’m not going to argue with that!
The curry is simple–simpler than most curries you probably see–and for that reason, along with the fact that most home cooks will have the ingredients on hand, makes it a keeper. The chunks of tempeh and potatoes in the bright red sauce, along with the peas for color, made my night a lot warmer and cozier. Even this morning with all the sogginess, I’m brightened by the dish.
adapted from Heidi of 101 Cookbooks
1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
3 tbsp coconut oil
1 yellow onion, peeled and chopped
1 tsp dried cumin
1 tsp hot curry powder
1/4 tsp tumeric
1 16 oz can diced tomatoes
1 c water
1 tsp salt
1/4 c non-dairy milk (coconut milk is best)
8 oz tempeh, cut into 3/4-inch pieces
1 c frozen peas
Preheat the oven to 400 degrees Fahrenheit.
Toss the halved/chunked potatoes in 1 tbsp coconut oil. Spread out on a baking sheet and roast for 20-30 minutes until cooked through. Remove from oven, set aside.
Meanwhile, in a pot or large skillet, add the remaining 2 tbsp coconut oil and warm over medium heat. Add the onion and cook for 5-7 minutes until soft (do not brown the onions). Stir in the cumin, hot curry powder, and turmeric and wait about thirty seconds, then stir in the tomatoes, water, salt, and non-dairy milk. Remove mixture from heat and puree in a food processor or blender.
Place back in pot/skillet and increase heat to medium-high. Add tempeh and green peas, lower heat, and simmer for 5-7 minutes. Add cooked potatoes, simmer 1 more minute.
Serve with rice.