- 1 cup tempe, cubed
- 3 tablespoons nondairy yogurt
- 3/ 4 cup green beans, trimmed, cut in half
- 2 teaspoons turmeric
- 1 teaspoon Kosher salt
- 1 cup cashews
- 2 green chilies
- 1 (1-inch) piece ginger
- 1 tablespoon canola oil
- 1 tablespoon mustard oil
- 1/ 4 teaspoon clove powdered
- 1/ 2 teaspoon cinnamon
- 1 onion, chopped
- 1/ 4 teaspoon cardamom powder
- 1 teaspoon mustard seeds
- 10 curry leaves
In a medium bowl, mix the tempeh, green beans, yogurt, salt, and turmeric. Set aside to marinade.
Soak 1 cup cashews in hot water for at least 30 minutes, reserving the leftover water. Transfer to a blender with chillies, ginger and salt and grind to a fine paste adding water little by little until you reach a creamy consistency. Set aside.
Heat 1 tbsp canola oil in a large pan or pot and add clove, cardamom and cinnamon powder, frying on a low flame for about a minute. Add the onion and salt and cook until translucent. Add the marinated tempe and beans to the pan and mix to coat. Cook, uncovered, on high for 2 minutes.
Lower the flame and add 1/2 cup reserved water and cashew cream and cover. Cook for 7-8 minutes on low flame. Adjust salt and water and remove from the heat.
Prepare the garnish by heating the remaining mustard oil in another pan and adding a handful of cashews, the mustard seeds and curry leaves. Pour this on top of the curry before serving.