We’ve had a lot of fun exploring the different ways to cook with tempeh. It’s a great source of plant-based protein and as you know, we’re pretty obsessed with any form of plant-based nutrition at BumbleBar. For the last recipe in the Tempeh Time series, we decided to make a yummy veggie-centric comfort food: Cauliflower and Tempeh Curry. Follow along to make your own!
What You’ll Need:
- 2 Tbsp olive oil
- 8oz package of tempeh
- 2 tsp minced garlic
- 2 medium-large potatoes (depending on how potato heavy you want the dish to be)
- 3 overflowing cups of cauliflower
- 15oz can of diced tomatoes
- 4oz can of green chilies
- 1 cup sweet peas
- 1/2 cup of chopped cashews
- 1 tsp ginger
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt
- Pepper
Prep
Before you start cooking it’s good to have all your ingredients ready to be tossed into the pan. So, dice up the tempeh, the potatoes, and the onions to your preference. The smaller and more evenly you cut the potatoes, the quicker and more consistently they’ll cook.
Cook the Tempeh
Pour 1 tablespoon of olive oil into a large skillet and turn the heat to medium high. Add the tempeh to the pan and cook for about 5-10 minutes until it starts to brown. Once finished, transfer it to a plate and set it aside for later.
Sauté the Onions
Add another tablespoon of olive oil to the pan and toss all of the chopped up onion in with it. Sauté the onions for about 3-5 minutes until they start making the kitchen smell really really nice. Add 2 teaspoons of minced garlic and stir it in with the onions. Allow the mixture to sauté until the onions brown a bit.
Potato Potato
Add the chopped potatoes to the skillet with the onions and garlic and mix together well. Pour half a cup of water into the mixture and lower the heat on the stove to a simmer until the potatoes are half way done. Keep an eye on the potatoes during this process because you will likely need to keep adding water as it evaporates before cooking the potatoes halfway.
Toast the Cashews
While the potatoes simmer, throw the 1/2 cup of cashews into a smaller skillet (we added some peanuts for fun). Add a little bit of oil to the nuts and put the stove on low heat. Toast the cashews to your preference and set them to the side for the end of the recipe.
Everything Else
Add the cauliflower, diced tomatoes, and green chilies to the pan along with the ginger, cumin, turmeric, cinnamon, and salt and pepper to taste. Return the pan to a simmer and cover for 7-10 minutes until the cauliflower and potatoes are tender. Once you’ve uncovered the pan stir in the tempeh and peas
Eat!
Scoop the final product into a bowl, sprinkle the top with toasted cashews, and dig in! This is a great weekday recipe to make any night vegan. It’s warm, it’s delicious, and it’s the perfect dish to eat while watching food documentaries because you can feel good about everything in your bowl.
If you liked this dish, check out our blog post about all the health benefits that come with tempeh. If you liked this recipe, make sure to check out our recipes for Tempeh Hot Wings, Tempeh Gyros, Tempeh Tacos, and Tempeh Bolognese Pasta. They’re all pretty easy, crazy tasty, and super vegan. If tempeh isn’t your preferred source of soy-based protein, check out some of the tofu recipes we explored before tempeh. We made Almond Crusted Tofu Nuggets, Veggie and Tofu Buddha Bowls, Tofu Curry, Mini Tofu Quiches, and Crispy Tofu Sandwiches. Cook with us!
