with Boemboe chickpea tempeh
330g chickpea tempeh or soybean tempeh
2 Tbsp coconut oil or any oil of choice
1 tsp whole cumin seed or powder
1 tsp whole coriander seed or powder
5 Tbsp red curry paste, click here to make your own vegan curry paste at home
1 ½ cups baby potatoes cut into bite-size pieces
2 large carrots, peeled and diced 1/4-inch thick
2 coconut milk
1-1 ½ cups water
1/4 tsp ground cinnamon
1 dash each cardamom and nutmeg (if you don’t have, omit)
2-3 Tbsp soy sauce
1-2 Tbsp maple syrup or coconut sugar (or sub stevia to taste)
2 Tbsp peanut butter (in place of traditional roasted peanuts — can sub roasted peanuts)
1-2 Tbsp lime juice (or lemon)
FOR SERVING optional
Cauliflower Rice, Rice, or Quinoa
Roasted salted peanuts, chopped
Cut the tempeh into 1 x 1 cm blocks. Prepare a frying pan on high heat with 2-3 tbsp oil. Fry in 2 batches to not overcrowd your pan. The tempeh requires a lot of heat. Fry on each side until golden brown and crispy! Place on a paper towel to absorb extra oil and set aside.
Heat a large pot over medium heat. Once hot, add oil and onion. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.
Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter. (Reserve lime juice for later).
The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat. Once it reaches a low boil, reduce heat to a simmer (add meat at this time if cooking with shrimp or chicken) and cook for 10-15 minutes uncovered. You don’t want it boiling, so ensure it’s cooking over low heat at a simmer.
Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor. Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).
To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well