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.

Tempeh Curry

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.

Posts of MoFos Past:

October 2009: Southwestern Cabbage Soup
October 2008: National Feral Cat & World Bread Day

6 Responses to “Vegan MoFo Day 12: Tempeh Curry for a Rainy Day”
  1. LazySmurf says:

    Wow that looks amazing! You take the most gorgeous photos!! The weather has been making me want to do absolutely nothing.

  2. jessy says:

    i love the simplicity of your rainy day tempeh curry, Jes – and that one could pretty much make this at anytime. we stock local tempeh in our freezer like it’s going out of style. while i’m not the biggest fan of rain, it is a nice one here (not raining too much or too hard) and i like the fact that it’s a little warm and not freezing cold. oh yeah, and deer are also taking over here – our dog julie has had much fun chasing them when we go for walks in the field and wooded area behind our home. i have to laugh because she tries so hard to catch up to them, even though she’ll never make it. she’s got heart though, and i’ve gotta give her that. anyways – huzzah for a simple, comforting curry! it looks absolutely lovely.

  3. Eileen says:

    Yay for curry! I haven’t had tempeh in ages–thanks for the reminder, and the great idea!

  4. chow vegan says:

    That’s a great rainy dish! It looks so beautiful and warming! Yum! :-)

  5. Monica says:

    I’ve been totally into tempeh at the moment, looking for some new ways to enjoy it (I usually opt for the marinate-and-grill approach). This is sooo getting bookmarked, printed, then promptly spattered with curry juices.

  6. Julie says:

    Looking at the original recipe I really like how you adapted this. I followed your recipe but then found it a teensy bit bland. I added a clove of garlic, some shredded fresh ginger and increased the spices by about 50% and I really like how it turned out :)

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