Mango Curry Tempeh. Restaurant Curries In Your Kitchen. A delicious, easy and flavor packed curry made with tempeh and spices. Vegan and Gluten Free Recipe. #glutenfree # #vegan
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Cuisine: Gluten-free, Vegan
Ingredients
- 4 oz tempeh cubed ((3/4 cup, steam in boiling water for 8-10 mins, drain and use))
- 2 teaspoons organic canola oil or any cooking oil
- 1/2 medium onion chopped
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon garam masala ((optional))
- 1/2 cup spicy mango chutney
- 1/3 cup cashews soaked for an hour ((less or more for creaminess))
- 1/2 Serrano chili pepper chopped ((use less or more for your spice level, the organic serrano pepper we are getting these days is killing us with the heat level. The non-organic ones are not as hot and we use 1 to 1.5 whole chili pepper))
- 1/2 teaspoon salt or to taste
- 1 cup water
Method
- In a large pan, add oil and heat at medium heat.
- Add in the serrano chili peppers, fennel seeds and onion and cook on medium low heat for 8-10 minutes stirring occasionally, till the onions are golden.
- Cool the onions a little and blend with the cashews, garam masala, mango chutney and 3/4 cup water into a creamy puree.
- In the same pan, add in this puree, salt and cubed tempeh and mix well.
- Cook on low heat, covered, for 25-30 minutes or until the curry thickens and the tempeh almost doubles in size.
- Adjust for salt and spice. Add some water if the curry is too thick. Bring to a boil(3-4 minutes)
- Serve hot topped with fresh cilantro and mint, with Indian flat breads like Roti or Naan or with cumin scented Basmati rice or Quinoa.
- You can add some thickly sliced bell peppers and onions, or cauliflower to the curry along with tempeh as well.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.