"No Butter No Chicken" Tempeh Curry

Prep Time Cook Time Total Time Servings 30 mins 30 mins 1 hour 4-5

Ingredients

For the tempeh For the curry 2 blocks of tempeh (450gr), 1/3 cup soaked cashews cut in cubes 4 garlic cloves 1 cup of plant based 1 Tbsp ginger, chopped yoghurt. (I used cashew) 1 medium onion, chopped 1 1/2 Tbsp ginger, chopped 1 small green chili (optional) 3 garlic cloves 1 1/2 Tbsp garam masala 1 1/2 Tbsp garam masala 1 tsp of ground cumin 1 1/2 Tbsp coriander powder 1 tsp of ground turmeric 1 1/2 Tbsp cumin powder salt and pepper 8 medium tomatoes (or 1 can 2 Tbsp oil (I used coconut of 400 gr) oil) 2 Tbsp of tomato paste 2 Tbsp coconut sugar (or agave, date syrup, or a date 1 cup of coconut cream

Instructions

1. In a bowl, add the tempeh, yoghurt, garam masala, cumin, turmeric, ginger and garlic. Mix and let it sit to marinate preferably 1 hour. 2. Add the oil to a frying pan at medium high heat and slightly fry the tempeh flipping in all sides until it is golden brown. This should take 2-3 minutes. Remove from the heat and set aside. 3. Make the curry by adding a little oil to a pot and sauté the ginger, garlic, onion, chile for 3-4 minutes. 4. Add the spices and cook until they release their oils, (1 minute). 5. Add the tomatoes, tomato paste, cashews. Bring to a boil, reduce the heat, cover and cook for 20 mins until the tomatoes are tender. 6. Transfer the sauce to a blender and blend until smooth. 7. Return the blended mix to the pan. Add the coconut sugar, the coconut cream and simmer for 10 minutes, covered. 8. Remove the curry from the heat and add the tempeh. 9. Serve with brown basmati rice and garnish with garlic leaves.