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Tempeh Curry

(recipe, Carrie Stewart)


  1. 1½ lb. small waxy potatoes no bigger than a small lime, halved
  2. 2 tsp. fine-grain sea salt
  3. 1 Tbsp. unsalted butter
  4. 2 Tbsp. extra virgin olive oil
  5. 1 medium yellow onion, peeled and chopped
  6. 1 tsp. whole cumin seeds
  7. 1 tsp. curry powder
  8. ¼ tsp. turmeric
  9. scant ½ teaspoon cayenne pepper
  10. 1 cup canned diced tomatoes
  11. ¾ cup water
  12. splash of cream or a dollop of creme fraiche
  13. 8 oz. tempeh, cut into ¾-inch pieces
  14. a small handful of cilantro, loosely chopped


  1. Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer (see head notes), sprinkle with 1 teaspoon of the salt and cook until tender throughout - about 20 - 30 minutes, depending on how large your potato pieces are.
  2. In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender - (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
  3. Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.