Curried Tempeh

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READY IN: 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a dry skillet and add cumin and coriander seeds.
  • Swirl around until fragrant then allow to cool.
  • Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
  • In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
  • Cut tempeh into thin strips, then dice.
  • Add another tbsp of oil to skillet, and when hot, cook onion until tender.
  • Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
  • Sprinkle the ground spices over the vegetables and stir to coat evenly.
  • Add the tomatoes, ginger, lemongrass, tempeh, and salt.
  • Cook, stirring mixture, for 3-4 minutes.
  • Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
  • Stir in the lime juice and sprinkle the cilantro over the top before serving.
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