Tempeh Curry
Tempeh Curry is a flavorful vegan curry made with tempeh, a traditional Indonesian soy product that is high in protein and fiber. This dish is also gluten-free, making it suitable for those with gluten sensitivities. It is a great source of plant-based protein and is also rich in vitamins and minerals. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains s
Nutrition Facts
Per serving
Energy
134 kcal
Protein
11 g
Carbs
10 g
Fat
7 g
Fiber
1 g
Ingredients
Tempeh
200 gm (200g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Cumin seeds
0.5 tsp (3g)
Coriander Powder
1.5 tsp (3g)
Turmeric powder
0.5 tsp (2g)
Red chilli Powder
0.5 tsp (2g)
Common Salt
0.5 tsp (2g)
Mustard oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Plain Water
1 medium cup (250g)
Garam Masala
1 tsp (3g)
Instructions
Preparation
-Cut tempeh into cubes.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well.
Add cubed tempeh. Mix well, ensuring the tempeh are coated in the masala.
Add water and mix well. Cover the pan with a lid and let it cook for 10-15 minutes over medium heat until the tempeh is cooked through and the curry reaches your desired consistency.
Garnish with fresh coriander leaves and serve hot.