Stir Crazy! Curried Tempeh

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* Exported from MasterCook *

 

Curried Tempeh

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 69

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons cumin seeds

1 teaspoon coriander seeds

1 teaspoon ground turmeric

2 teaspoons plus 1 tablespoon peanut oil

8 ounces packaged tempeh

1 large onion -- chopped

6 cloves garlic -- minced

1 jalapeño -- or to taste

seeded and minced

OR other small hot chile

1 large carrot -- halved lengthwise

and sliced on a diagonal

1 large green bell pepper -- diced

3 cups cauliflower

cut into single florets and stems

2 diced potatoes -- small to medium

4 plum tomatoes -- peeled and diced

1 teaspoon grated peeled fresh ginger

1 tablespoon minced fresh lemongrass

1/2 teaspoon salt -- plus more to taste

1 cup vegetable stock

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro -- up to 4

 

This vibrant tempeh and vegetable mixture over long-grain rice makes a meal.

 

Toast the cumin and coriander seeds separately in a dry heavy-bottomed

skillet; cool somewhat. Grind together with the turmeric, using a spice

grinder or mortar and pestle.

 

Set a wok over medium heat. Add 2 teaspoons of the oil and the

tempeh. Immediately turn the tempeh to coat both sides with oil, then

brown it on both sides. Remove the tempeh from the wok, cool, and cut it

into short strips or dice.

 

Add the remaining tablespoon oil to the wok over medium-high heat and swirl

it to coat the inside of the pan. Add the onion and stir-fry about 3

minutes, or until translucent. Add the garlic and chile and continue

stir-frying, gradually adding the carrot, green pepper, cauliflower, and

potatoes. Add the spice mixture and stir-fry briefly, taking care not to

burn the spices.

 

Stir in the tomatoes, ginger, lemongrass, tempeh, and 1/2 teaspoon

salt. Stir- fry for 2 to 3 minutes longer, then add the stock and bring it

to a simmer. Cover the wok, reduce the heat, and cook, stirring

occasionally, for about 10 minutes or until the vegetables are tender and

the liquid is reduced.

 

Add the lime juice and more salt to taste. Serve garnished with the

cilantro to taste.

 

Serves 4

 

Calories: 300, Carbohydrates: 39g, Total fat: 9g, Cholesterol: 0g, Protein:

12g, Sodium: 407.

 

 

 

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