Mango Curry Tempeh. Restaurant curries in your kitchen. vegan glutenfree recipe

Mango curry made with my version (spicier) of the Major grey Mango Chutney. Yay for delicious, creamy, spicy, finger licking curries.
Get those restaurant curries in your kitchen. Without all the cream, buuter, and the meat. This curry is usually found in Indian restaurants along with tikka masala, do pyaaza, butter masala, jalfrezie, korma, Vindaloo and the like.. keep a look out on my space for all of these curries and more.

Other things that can be added to these curries apart from Tempeh are tofu, green and red bell peppers, potatoes, broccoli for some, cauliflower, cooked chickpeas or beans.

Check out some of my previous restaurant style curries..
Dhania Tempeh (Cilantro Tomato Curry)

Tempeh in sweet and spicy Mango curry
Free of Dairy, egg, corn, gluten

Ingredients: Serves 2
  • 4 oz tempeh cubed (3/4 cup), steam in boiling water for 8-10 mins, drain and use
  • 2 teaspoons organic canola oil or any cooking oil
  • 1/2 medium onion chopped
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon garam masala(optional)
  • 1/2 cup spicy mango chutney
  • 1/3 cup cashews soaked for an hour (less or more for creaminess)
  • 1/2 Serrano chili pepper chopped (use less or more for your spice level, the organic serrano pepper we are getting these days is killing us with the heat level. The non-organic ones are not as hot and we use 1 to 1.5 whole chili pepper)
  • 1/2 teaspoon salt or to taste
  • 1 cup water
Directions:
  1. In a large pan, add oil and heat at medium heat.
  2. Add in the serrano chili peppers, fennel seeds and onion and cook on medium low heat for 8-10 minutes stirring occasionally, till the onions are golden.
  3. Cool the onions a little and blend with the cashews, garam masala, mango chutney and 3/4 cup water into a creamy puree.
  4. In the same pan, add in this puree, salt and cubed tempeh and mix well.
  5. Cook on low heat, covered, for 25-30 minutes or until the curry thickens and the tempeh almost doubles in size.
  6. Adjust for salt and spice. Add some water if the curry is too thick. Bring to a boil(3-4 minutes)
  7. Serve hot topped with fresh cilantro and mint, with Indian flat breads like Roti or Naan or with cumin scented Basmati rice or Quinoa.
  8. You can add some thickly sliced bell peppers and onions, or cauliflower to the curry along with tempeh as well. 

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Comments

  1. says

    ive been meaning to tell you this for a while now. Your photography is becoming better and better as each day(post)goes by. Amazong shots in this post and I saw your tastespotting gallery too..wonderfully taken pics!

  2. says

    Thanks Manju! I am trying, learning something or the other.. and bugging vivek too, for some reading up on the camera settings etc and for trying some shots with me:) Really appreciate you dropping by with the compliment!

  3. says

    this looks so good! i love curries! i actually have never had tempeh before. now i am soy sensitive, so can’t try it! i’m sure i can replace it with something else :)

  4. says

    I just made this after finding it in your archives (was looking for some good vegan curries :) and it is absolutely delicious. One thing, though–I forgot to put the mango chutney in the blender along with the cashews and onions. I was wondering why it looked like vomit (sorry) when I realized I skipped that somewhat important step. Will definitely make this again but I’ll definitely remember to blend up the mango as well!

  5. Anonymous says

    Richa

    I wanted to let you know that I cooked this meal for our family dinner a week ago and it was without a doubt one of the nicest dinners we’ve ever had together, in no small part due to how unique and flavorful this recipe came out. I can’t begin to describe how much everyone loved it and the very next day my mother went and surprised me with a vegan-indian cookbook. Thank you for this and all of your other recipes.

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