Best Curried Tempeh Recipes

Curried Tempeh image

Provided by PalatablePastime

Categories Curries

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 19

2 teaspoons cumin seeds
1 teaspoon coriander seed
1 teaspoon ground turmeric
2 tablespoons peanut oil
1 (8 ounce) package tempeh
1 onion, chopped
6 cloves garlic, minced
1 -2 serrano peppers or 1 -2 jalapeno chile, seeded and minced
1 carrot, sliced thin
1 green bell pepper, diced
3 cups cauliflower florets
2 red potatoes, diced
4 plum tomatoes, peeled and diced
1 teaspoon grated ginger
1 tablespoon minced fresh lemongrass
1/2 teaspoon salt
1 cup vegetable stock
1 tablespoon fresh lime juice
4 tablespoons chopped fresh cilantro

Steps:

Heat a dry skillet and add cumin and coriander seeds.
Swirl around until fragrant then allow to cool.
Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
Cut tempeh into thin strips, then dice.
Add another tbsp of oil to skillet, and when hot, cook onion until tender.
Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
Sprinkle the ground spices over the vegetables and stir to coat evenly.
Add the tomatoes, ginger, lemongrass, tempeh, and salt.
Cook, stirring mixture, for 3-4 minutes.
Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
Stir in the lime juice and sprinkle the cilantro over the top before serving.

Nutrition Facts : Calories 423.7, Fat 18.4, SaturatedFat 3.4, Sodium 458.4, Carbohydrate 50.5, Fiber 8.6, Sugar 9.8, Protein 21.2

Curried Tempeh Spread image

Yield 6 servings

Number Of Ingredients 5

One 8- to 10-ounce package tempeh
1/3 cup soy mayonnaise
1 teaspoon prepared mustard
1 teaspoon good-quality curry powder, or to taste
1 scallion, minced, optional

Steps:

Using your hands, finely crumble the tempeh into a serving bowl.
Combine the remaining ingredients in a small bowl and stir together. Pour over the tempeh and mix together well. Serve at once.
Calories: 115
Total Fat: 5g
Protein: 7g
Carbohydrate: 8g
Cholesterol: 0mg
Sodium: 109mg

Curried Broccoli with Grilled Tempeh image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup uncooked brown basmati rice
1 tablespoon coconut oil
One 8-ounce package tempeh
2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 medium yellow onion, thinly sliced
2 3/4 cups coconut milk
2 tablespoons agave nectar
1 1/2 tablespoons nama shoyu or tamari
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon crushed red pepper flakes
2 cups fresh broccoli florets
1 1/2 teaspoons chopped fresh cilantro
Fresh cilantro leaves, to garnish
Black sesame seeds, to garnish

Steps:

For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.
For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.
For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.