Over the Christmas holiday I had the privilage of cooking suppers for my parents, siblings, and family. My sou chef, was my sister, Amanda. We had such a great time creating meals and preparing them. One of the nights we decided to make indian cuisine. With no experience in this at all, I readily agreed to take on the challenge. Even though I have never made indian food, I love eating it. I love the spicy taste that lingers at the end of each bite and I enjoy the way it makes my body warm, especially on a cold, wintery night.
We decided to make potato curry. This was a curry that was thick and hearty, which would address the men in our family that love comfort foods. The recipe is inspired by MeganLee from allrecipes.com. We altered this dish quite a bit to fit the dietary needs of our family.
The end result was a very spicy dish, thick, and full of flavor. It was paired with brown rice and topped with plain coconut yogurt or sour cream (vegan). Warning: It may be too hot for little kids if they are not used to spicy foods. If you or anyone you make this dish for is sensitive to the spicy heat, then you can cut the cayenne pepper down or omit it.
Potato Tempeh Curry
- 6 medium potatoes peeled and cubed
- 2 Tbs coconut oil
- 3 stalks Celery chopped
- 2 tsp. ground cumin
- 1/2 tsp cayenne optional- depending on how much heat you like.
- 4 tsp curry powder
- 4 tsp garam masala See notes on where to purchase.
- 1 inch piece fresh ginger root peeled and minced
- 2 tsp salt I used pink himalayan salt
- 1 28 oz can diced tomatoes
- 1 sm fresh tomato diced
- 1 pkg. tempeh original, Soaked, seasoned, and baked, cubed
- 1 cup frozen peas alternate option: 1 - 15oz can peas, drained
- 1 can coconut milk full fat not lite
- Pre-heat oven to 400 degrees, line small baking sheet with parchment paper.
- Open tempeh and place in a bowl or pan of water to let soak for at least 10 minutes.
- While tempeh is soaking, peel and cube potatoes and place into a large pot and cover with salted water. Bring to a boil then reduce to a simmer until tender. About 15 minutes. Check on tempeh.
- After tempeh has soaked, slice into short strips and rub garam masala on both sides of each slice. Place onto baking sheet and put in oven. Don't forget to set the timer and flip the tempeh half way through. When done, cut into small pieces or cubes.
- Drain potatoes and rinse to stop cooking and remove starches. Leave them aside to drain water.
- In a large saute pan or sauce pan, place chopped celery in pan and cook until translucent (about 5-6 minutes). Add all seasonings.
- Add tomatoes, cubed tempeh, peas, and potatoes. Fold everything until all is coated well. Stirring too vigourously can mush veggies. Add in coconut milk.
- Bring dish to a simmer. Simmer for 5-10 minutes.
- Serve hot with a side of brown rice and topped with vegan sour cream or plain coconut yogurt.
- Take tofu out of package and drain as much water off tofu.
- Take tofu and place on cutting board, paper towel and then another hard object (like cutting board) on top. Pressing the tofu for 30 minutes.
- After tofu is done draining, slice into strips and rub garam masala on both sides of each slice.
- Place on a baking sheet with parchment paper and bake at 400 degrees for 20-30 minutes, flipping them halfway through.
- After tofu is done baking, cool to touch and chop into cubes to use in place of tempeh in recipe.