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