Cooking, Recipes, and Culinary Trends

I’m writing this as I’m eating dinner. It’s not something I normally do, but I think this is one of those recipes that a lot of you are going to like, and I’m feeling the need to share it with you now rather than later. It came together as I was riffing off one of Lora Zarubin’s recipes from I Am Almost Always Hungry – her Potatoes with Tomato Curry. I love an all-in-one-pot meal, and cobbling together a hearty, vegetarian version of her recipe using tempeh for a protein component was the game plan. Let me tell you….
tempeh curry with potatoes and tomatoes in a bowl
While, the process wasn’t at all complicated, just an onion sautéed with a short list of spices, with diced tomatoes, a splash of cream, and eventually potatoes and tempeh. It all came together in a perfectly vibrant, red-orange pot of feisty curry. Finished with a bit of cilantro, it’s fragrant, filling, and tastes so much more indulgent than it actually is. I love it.
spices and ingredients for tempeh curry arranged on a cutting board

Contents

Tempeh Curry Variations More Tempeh Recipes

Lora’s book is out of print now, but keep an eye out for a copy if, like me, you like to haunt used book stores. The book is organized in a series of menus. For example, the tomato and potato curry recipe is part of one of the most interesting Thanksgiving menus I’ve come across. Each time I read it through I dream of lobbying my family to tackle it one year. There’s plenty for a mixed crowd – vegetarians, vegans, the whole lot. The menu:

Roasted Turkey with Tandori Spices
Roasted Hubbard Squash Wedges with Garam Masala
Basmati Rice with Saffron and Cloves
Red Lentils with Tamarind and Dates
Potatoes with Tomato Curry
Creamed Spinach with Cardamom and Shiitake Duxelle
Steamed Brussels Sprouts with Ghee and Sea Salt
Cranberry and Ginger Chutney
Mint and Chile Raita
Clover Rolls with Rosemary
Pumpkin and Arborio Rice Pudding
Shrikhand (a creamy yogurt dessert) with Fresh Pomegranate Seeds.

Tempeh Curry Variations

I hope you give the recipe a try, particularly those of you who aren’t so sure about tempeh. I should also add, if you’re in a pinch time-wise, cauliflower might be a perfect, quick-to-cook alternative to potatoes. A few other variations on the recipe:

Vegan: In the comments Jen mentions cooking a vegan version, “I have modified this to make it vegan, and I love it! I use olive oil instead of butter, coconut milk instead of cream, and add some freshly grated ginger. I also saute the tempeh before adding it so it’s a little crispy. Yum!”
Chickpea Version: Cat left a comment that she enjoyed a version made with chickpeas in place of the tempeh.
Add Some Green: Rachel mentioned she isn’t a cilantro fan, and swapped in some greens in the last five minutes instead. Can threw in some kale, I could even imagine shredded green cabbage working well.