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Creamy Tempeh Curry
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This cozy bowl is rich in flavor of chinese 5 spice, soy sauce, Madras curry powder and Sambar masala powder. The curry turns thick with the addition of peanut butter that perfectly coats the marinated smoky tempeh.
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Recipe Card
ingredients
- 4 scallions, sliced into rings
- 1 carrot, diced
- 1 tablespoon ginger, freshly grated
- 1/2 tablespoon chineses five spice
- 1/2 tablespoon Madras curry powder
- 1/2 tablespoon Sambar masala powder
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce, or tamari
- few drops liquid smoke
- 2 cups water
- 1 tablespoons sesame oil
For the Tempeh
ingredients
- 1 package tempeh, cut into half inch chunks
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1 teaspoon Chinese 5 spice
- few drops liquid smoke
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
For the curry sauce
Method
Step 1
Heat sesame oil in a pan and add ginger, onions and carrots
Step 2
When onions begin to soften add the remaining ingredients and bring to a simmer.
Step 3
Blend into a smooth curry sauce. Set aside to make the tempeh.
For the tempeh
Step 1
In a bowl mix soy sauce, curry powder, Chinese 5 spice, liquid smoke, brown sugar and sesame oil. Add the tempeh and coat to marinate for 20 minutes.
Step 2
Bake in a preheated oven at 180C or 355F for 20 minutes for until crispy
Step 3
Heat a bit of sesame oil in a pan. Add cooked tempeh and sauce. Bring to a simmer until well combined and thick, about 20 minutes.