Tempeh Curry

I’m writing this as I’m eating dinner. It’s not something I normally do, but I think this is one of those recipes that a lot of you are going to like, and I’m feeling the need to share it with you now rather than later. It came together as I was riffing off one of Lora Zarubin’s recipes from I Am Almost Always Hungry – her Potatoes with Tomato Curry. I love an all-in-one-pot meal, and cobbling together a hearty, vegetarian version of her recipe using tempeh for a protein component was the game plan. Let me tell you….

While, the process wasn’t at all complicated, just an onion sautéed with a short list of spices, with diced tomatoes, a splash of cream, and eventually potatoes and tempeh. It all came together in a perfectly vibrant, red-orange pot of feisty curry. Finished with a bit of cilantro, it’s fragrant, filling, and tastes so much more indulgent than it actually is. I love it.

Lora’s book is out of print now, but keep an eye out for a copy if, like me, you like to haunt used book stores. The book is organized in a series of menus. For example, the tomato and potato curry recipe is part of one of the most interesting Thanksgiving menus I’ve come across. Each time I read it through I dream of lobbying my family to tackle it one year. There’s plenty for a mixed crowd – vegetarians, vegans, the whole lot. The menu:

• Roasted Turkey with Tandori Spices
• Roasted Hubbard Squash Wedges with Garam Masala
• Basmati Rice with Saffron and Cloves
• Red Lentils with Tamarind and Dates
• Potatoes with Tomato Curry
• Creamed Spinach with Cardamom and Shiitake Duxelle
• Steamed Brussels Sprouts with Ghee and Sea Salt
• Cranberry and Ginger Chutney
• Mint and Chile Raita
• Clover Rolls with Rosemary
• Pumpkin and Arborio Rice Pudding
• Shrikhand (a creamy yogurt dessert) with Fresh Pomegranate Seeds.

Tempeh Curry Variations

I hope you give the recipe a try, particularly those of you who aren’t so sure about tempeh. I should also add, if you’re in a pinch time-wise, cauliflower might be a perfect, quick-to-cook alternative to potatoes. A few other variations on the recipe:

• Vegan: In the comments Jen mentions cooking a vegan version, “I have modified this to make it vegan, and I love it! I use olive oil instead of butter, coconut milk instead of cream, and add some freshly grated ginger. I also saute the tempeh before adding it so it’s a little crispy. Yum!”
• Chickpea Version:  Cat left a comment that she enjoyed a version made with chickpeas in place of the tempeh.
• Add Some Green:  Rachel mentioned she isn’t a cilantro fan, and swapped in some greens in the last five minutes instead. Can threw in some kale, I could even imagine shredded green cabbage working well.

More Tempeh Recipes

• Spicy Tempeh Crumble Bowl
• Tempeh Taco Salad
• Garlic Lime Lettuce Wraps
• TLT Sandwich (Tempeh Lettuce and Tomato Sandwich)
• Orange Pan-glazed Tempeh
• all tempeh recipes

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