Indian Main Courses

Tempeh Do Pyaaza(Tempeh in Spicy onion curry) Vegan

Name: Tempeh Do Pyaaza(Tempeh in Spicy onion curry) Vegan
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 -3 servings
Cuisine: Vegan
Ingredients: 1 tablespoon Organic Canola ((safflower or coconut oil)); 1 teaspoon vegan butter; 2 Green chilies ((Serrano, less or more by taste)); 1/2 teaspoon Fenugreek seeds ((methi)); 1 teaspoon Coriander seeds; 1 teaspoon dry Pomegranate seeds ((anardana, can be substituted with half teaspoon dry mango powder or add more lemon juice later)); 1 teaspoon Cumin seeds; 2 medium onions; 1 inch Ginger piece chopped; 1 tablespoon fresh Mint leaves; 1/2 teaspoon Turmeric powder; 1 teaspoon lemon juice; Salt to taste ((2/3 teaspoon)); 1/2 teaspoon raw sugar or agave syrup; 1 tablespoon Fresh coriander leaves (chopped); 1 cup cubed Tempeh ((steamed for 10 mins)); water as needed

Tempeh Do Pyaaza (Tempeh in Spicy Onion Curry). A vegan version of a popular Indian curry. Healthy and delicious. Vegan…

Ready 55 minutes
Serves 2 -3 servings
Prep 10 minutes
Cook 45 minutes

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Tempeh Do Pyaaza(Tempeh in Spicy onion curry) Vegan

Recipe

Tempeh Do Pyaaza (Tempeh In Spicy Onion Chutney) Vegan

Tempeh Do Pyaaza (Tempeh in Spicy Onion Curry). A vegan version of a popular Indian curry. Healthy and delicious. Vegan And Gluten Free Recipe.

Serves 2 -3 servings
Prep 10 minutes
Cook 45 minutes
Total 55 minutes

Ingredients

1 tablespoon Organic Canola ((safflower or coconut oil))
1 teaspoon vegan butter
2 Green chilies ((Serrano, less or more by taste))
1/2 teaspoon Fenugreek seeds ((methi))
1 teaspoon Coriander seeds
1 teaspoon dry Pomegranate seeds ((anardana, can be substituted with half teaspoon dry mango powder or add more lemon juice later))
1 teaspoon Cumin seeds
2 medium onions
1 inch Ginger piece chopped
1 tablespoon fresh Mint leaves
1/2 teaspoon Turmeric powder
1 teaspoon lemon juice
Salt to taste ((2/3 teaspoon))
1/2 teaspoon raw sugar or agave syrup
1 tablespoon Fresh coriander leaves (chopped)
1 cup cubed Tempeh ((steamed for 10 mins))
water as needed

Instructions

1
Chop 1 green chili and make thin slices of the other one. Chop the onions into rings.
2
In a Pan, add 2 teaspoons oil and shallow fry/cook a third of the onion rings, 1 sliced green chili, a tablespoon of cilantro leaves and a few thin slices of red bell pepper(optional) on medium heat, for 4 to 6 minutes, on medium heat. Remove from pan and keep aside.
3
In the same pan, add the remaining 1 tsp oil, remaining onions, chopped green chili and the spices(coriander, cumin, fenugreek seeds, pomegranate seeds and turmeric powder). Cook on medium heat with occasional stirring till the onions are golden.
4
Add in the ginger and mint leaves and cook for a minute.
5
Take off heat and Blend the onion mixture with a little lemon juice or water into a thick puree.
6
In the pan, add the butter, onion puree, salt and sugar to taste.
7
Add in the chopped tempeh and mix well to coat. Cook covered for 20-25 minutes, stirring occasionally, until the puree thickens to almost dry and browns a bit.
8
Add in a cup of water and mix. Adjust for salt and spice and cook for another 5-10 minutes to get the desired consistency of the curry.
9
Serve hot topped with the fried onion rings, chili, pepper mixture. Add a tsp of vegan butter for richer curry. Serve with any Indian Flat bread or basmati rice.