Tempe and Green Bean Curry
"Delicate, extra-rich, non-too-spicy curry that goes really well with the slight sharpness of tempe."
-- @isabella.akshay


Prep time 10mins
Cook time 20mins
Serves or Makes: 2


  • 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


  • Step 1

    In a medium bowl, mix the tempeh, green beans, yogurt, salt, and turmeric. Set aside to marinade.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.