Servings: 6 Servings
Calories: 399kcal
We like this recipe just with vegetables, too. You don't need the tempeh to make an excellent cauliflower potato curry.
Ingredients
- 1 - ½ pounds cauliflower - cut into small florets
- ½ pound small white or Yukon potatoes - cut into chunks
- 2 tablespoons extra virgin olive oil
- Sea Salt and Ground Pepper
- 2 packages tempeh - each block cut in half
- 2 pieces kombu - 1 inch each
- 3 pieces ginger - about 1/4 inch each
- 3 cloves garlic
- ¼ cup tamari
- ½ cup cornmeal
- 2 tablespoon coconut oil
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion - peeled and chopped
- 1 teaspoon whole cumin seeds
- 1 teaspoon curry powder
- ¼ teaspoon turmeric
- 1 pinch crushed red pepper flakes
- 1 cup canned diced tomatoes
- 1 teaspoon Fine Pink Salt
- ¾ cup water
- 1 splash coconut milk
- 1 handful cilantro - loosely chopped
Instructions
- Preheat oven to 400 degrees.
- Place the cauliflower and potatoes in a bowl and coat with olive oil, salt and pepper. Lay the vegetables flat on a parchment lined baking sheet. Roast for about 15 minutes or until golden and you can pierce a potato without it falling apart.
- While the cauliflower and potatoes are roasting, place the tempeh pieces in a large skillet with the kombu, ginger, garlic, tamari and 1 cup water. Simmer for 10-15 minutes. Drain on a cutting board. Cut each large piece into 4 triangles.
- Rinse the same pan and heat 1 tablespoon of the coconut oil on medium high heat. Flour each piece of tempeh in the cornmeal and sauté on medium high heat until golden brown.
- In the meantime, in a large skillet, melt the coconut oil 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 red pepper flakes, wait about thirty seconds, then stir in the tomatoes, water, and the teaspoon of salt.
- Remove from heat, stir in the coconut milk 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.
- 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 cauliflower and potatoes when they are finished roasting. Serve and garnish with cilantro.
Spa Index Kitchen Notes
We like this recipe just with vegetables, too. You don't need the tempeh to make an excellent cauliflower potato curry.
It does take a lot of prep time and various cook times. This is best made when you've got some time and inclination to spend it in the kitchen.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 399 kcal (20%) | Carbohydrates: 39 g (13%) | Protein: 19 g (38%) | Fat: 21 g (32%) | Saturated Fat: 7 g (44%) | Polyunsaturated Fat: 3.5 g | Monounsaturated Fat: 8.7 g | Sodium: 1160 mg (50%) | Potassium: 1032 mg (29%) | Fiber: 5 g (21%) | Sugar: 5 g (6%) | Vitamin A: 1450 IU (29%) | Vitamin C: 93.2 mg (113%) | Calcium: 150 mg (15%) | Iron: 5.6 mg (31%)