Thursday, July 18, 2013

Tempeh Curry with Brown Rice

I'll admit it: In the past, I've gone for quantity over quality.  Often I have purchased those large containers of spices, because the deal was just so darn good, without considering the spices would 'dry' out sooner than I could use them.  Recently I have been ridding myself of this practice and investing in some quality spices.  The other day, in fact, I picked up a lovely yellow curry from a local farmers market and I can't stop using it! Thus came the inspiration for this yellow curry tempeh.


16 oz of tempeh
1 plum tomato, diced
1 small potato, cubed
1 small bell pepper, diced
1/2 medium onion, chopped
4 cloves of garlic, minced (feel free to adjust to taste)
1 tablespoon of yellow curry
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of salt
1/4 teaspoon turmeric
1 tablespoon of corn starch
1/2 cup of vegetable broth
1/4 cup of soymilk

Cube your tempeh into bite sized pieces and sear in a cast iron skillet until golden brown on all sides.  Set aside.

In the same skillet dry roast your spices for a few minutes until nice and fragrant.  Add a bit of non-stick spray and the onions and then saute for a few minutes until translucent.  Then add bell pepper, potato, and garlic and cook for a few more minutes.  Now add 1/4 cup of  the vegetable broth, cover and allow to cook for 5 minutes or so on medium heat.  Reduce the heat to low and add the remaining vegetable broth, corn starch (pre-mixed with broth) and soymilk and then cover again.  Simmer until potatoes begin to soften and sauce thickens, about 5-7 more minutes.

Remove the cover and add tomatoes.  Cook for five more minutes until the tomatos begin to break down slightly.  Serve over brown rice and garnish with a bit of parsley.  Enjoy!

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