Tempeh Curry (Vegan)

[Guest guest]

I worked on this curry until I got it right - this really is good.

 

TEMPEH CURRY (VEGAN)

 

2-3 Tbsp Vegetable oil (use a bit of sesame oil for added flavour)

1 tsp mustard seeds

1 tsp cumin seeds

1 medium onion cut finely in 1/4 rings

1 Tbsp grated or finely chopped ginger

2-3 garlic cloves, chopped

2 or 3 chopped chillies or to taste (or 1 tsp cayenne powder or both)

1 tsp turmeric

2 tsp coriander, ground

1 tsp anise seed, ground

1 can diced tomatoes

10 kaffir lime leaves, dried or preferably fresh (as available)

4 Tbsp desiccated unsweetened coconut

6-10 pitted dates, chopped

250 grams or more of tempeh (cubed)

1 tin coconut milk

fresh coriander, chopped (cilantro)

 

Heat oil, add mustard and cumin seeds until they begin to pop. Add

onion, ginger, chilli and garlic in that order and fry until soft. Add

the turmeric and coriander powder and fry for a few seconds.

 

Add the tomato, salt and coconut and dates. Add the coconut milk

and enough water to cover the mixture. Simmer for about 5 minutes.

 

Add the cubed tempeh. Bring to the boil and simmer for another 5

minutes. Add the fresh coriander. When beginning to boil again remove

from heat.

 

Serve over rice. Garnish with chopped coriander (cilantro).

 

Looks simple? It is. And absolutely our favourite way of having tempeh ;=)

 

Best, Pat ;=) (veggiehound)

[Guest guest]

I am always looking for new tempe recipes and this looks delicious. I

think I will change my planned weekend menu.

 

Shoshana

, " veggiehound "

<veggiehound> wrote:

>

>

> I worked on this curry until I got it right - this really is good.

>

> TEMPEH CURRY (VEGAN)

[Guest guest]

Ok, I officially confess that I'm ignorant.

 

What is tempeh?

 

 

 

> : " veggiehound " <veggiehound

>

> Tempeh Curry (Vegan)

> Tue, 08 Feb 2005 22:13:59 -0000

 

 

 

 

I worked on this curry until I got it right - this really is good.

 

TEMPEH CURRY (VEGAN)

 

2-3 Tbsp Vegetable oil (use a bit of sesame oil for added flavour)

1 tsp mustard seeds

1 tsp cumin seeds

1 medium onion cut finely in 1/4 rings

1 Tbsp grated or finely chopped ginger

2-3 garlic cloves, chopped

2 or 3 chopped chillies or to taste (or 1 tsp cayenne powder or both)

1 tsp turmeric

2 tsp coriander, ground

1 tsp anise seed, ground

1 can diced tomatoes

10 kaffir lime leaves, dried or preferably fresh (as available)

4 Tbsp  desiccated unsweetened coconut

6-10 pitted dates, chopped

250 grams or more of tempeh (cubed)

1 tin coconut milk

fresh coriander, chopped (cilantro)

 

Heat oil, add mustard and cumin seeds until they begin to pop. Add

onion, ginger, chilli and garlic in that order and fry until soft. Add

the turmeric and coriander powder and fry for a few seconds.

 

Add the tomato, salt and coconut and dates. Add the coconut milk

and enough water to cover the mixture. Simmer for about 5 minutes.

 

Add the cubed tempeh. Bring to the boil and simmer for another 5

minutes. Add the fresh coriander. When beginning to boil again remove

from heat.

 

Serve over rice. Garnish with chopped coriander (cilantro).

 

Looks simple? It is. And absolutely our favourite way of having tempeh ;=)

 

Best, Pat ;=) (veggiehound)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

 

> What is tempeh?

 

;=) Tempeh is a soy product, fermented. It comes in cakes in the way that tofu

does, but is much much firmer. The idea of it is Indonesian - and there's lots

of

information out there if you'd like to look, including this link that a member

put

in our Links files way back when:

 

http://www.tempeh.info/

 

It has a *very* different texture (and taste) to tofu or even seitan. And it is,

btw,

delish! LOL

 

Best, Pat ;=)

[Guest guest]

Yes, this is very good. We would like to know if it is based on a

traditional Indonesian recipe or if it is an entirely original creation.

Shoshana

, " veggiehound "

<veggiehound> wrote:

> I worked on this curry until I got it right - this really is good.

>

> TEMPEH CURRY (VEGAN) ....

[Guest guest]

> Yes, this is very good. We would like to know if it is based on a

> traditional Indonesian recipe or if it is an entirely original creation.

 

Nicely put ;=) Okay, this recipe is adapted from one that was given to me

some years back by a friend who is the proprietor of an organic produce store.

A new line of tempeh was being promoted and the 'creator' if you like of this

particular new brand had done a big kitchen demo the day before, using a

recipe similar to this one. There were some oddities (often are when a recipe

isn't meant for publication) and so we modified it and have continued to do so.

The originator of the recipe had an ethnic Chinese name, but I never met him

to ask further ;=) I'd say it - that is, the recipe - is (con)fusion.

 

Not much help, I know.

 

Best,

 

Pat ;=)