Andhra-Style Tempeh Curry Indian Recipe

Andhra-Style Tempeh Curry Indian Recipe

Ingredients

• 2 teaspoons poppy seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 5 cloves
• 1-inch cinnamon stick or 1/2 teaspoon ground cinnamon
• 2 to 4 dried red chiles (cayenne or Thai, 1 1/2 inches long) 2 teaspoons safflower oil
• 1/2 teaspoon mustard seeds
• 12 curry leaves
• 1 cup chopped onion
• 1 (1/2-inch) knob of ginger, chopped
• 3 cloves garlic, chopped
• 2 medium tomatoes, chopped (1 1/2 cups)
• 8 ounces tempeh, cut into 1/2-inch dice and steamed
• 1 1/2 cup water
• 1/8 teaspoon sugar
• 3/4 teaspoon salt
• 1 teaspoon white or apple cider vinegar
• 1 teaspoon melted vegan butter or olive oil, for garnish
• 2 tablespoons chopped cilantro, for garnish
• 1 teaspoon lemon juice, for garnish

Method

1. Heat a small skillet over medium heat
2. Dry roast the poppy seeds, fennel seeds, cumin seeds, cloves, cinnamon, and dried red chiles, until the fennel seeds change color, 2 minutes
3. If using ground spices, do not roast them
4. Cool the whole roasted spices and grind to a powder
5. Heat oil in a large skillet over medium heat
6. When the oil is hot, add the mustard seeds and curry leaves and cook for minute.
7. Add the onion and cook for 4 minutes, stirring occasionally.
8. Add in the ginger and garlic and cook until the onion is translucent and the garlic is golden, about 2 minutes.
9. Add in the ground spice blend from Step 1 and mix well to coat.
10. Stir in the tomatoes and cook until saucy, 5 minutes.
11. Mash the larger tomato pieces.
12. Add the steamed tempeh
13. Add the water, sugar, vinegar, and salt
14. Stir to combine
15. Reduce the heat to medium-low, cover, and cook until the sauce thickens and tempeh picks up the sauce color, 15 to 20 minutes
16. Serve hot with a drizzle of vegan butter, garnished with cilantro and a dash of lemon juice

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