Tempeh Curried Favor
Inspired by The Eating in Bed Cookbook
Intrigued by my previous Chicken Curry recipe, but looking for a vegetarian option? Look no further! This is the same hearty recipe but with tempeh. Chickpeas are a staple of Indian cuisine, so I felt that adding chickpea tempeh would pair well with the spice mix already in the recipe. The company that makes the tempeh is also local to me, and their products are top quality.
10 ounces Chaotic Good Chickpea tempeh, cut into strips
1 1/2 cups yogurt
Salt and pepper
2 tablespoons olive oil
2 onions, peeled and sliced
4 garlic cloves, chopped
1/2 tablespoon fresh ginger, peeled and chopped
1/4 cup water
1 teaspoon ground cloves
1/2 tablespoon cinnamon
1 tablespoon ground turmeric
1/4 teaspoon black pepper
1 tablespoon cardamon seeds
Yields: serving for 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Heat olive oil in a dutch oven.
Add the onions and cook until translucent.
Add the garlic and the ginger, stir fry for a minute until fragrant, then add the tempeh.
Stir in the yogurt and water.
In a separate bowl, mix all the spices together. Add it to the dutch oven.
Lower the heat and allow the mixture to simmer for 20 minutes.
Season to taste and serve with rice or potatoes.