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 that heart clogging fat, and the meat. This curry is usually seen as a staple 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 combinations that can be added to these curries apart from Tempeh are tofu, green and red bell peppers, potatoes, broccoli for some, cauliflower, chickpeas or anything you fancy!:)

Check out some of my previous restaurant style curries..

Tempeh Do Pyaaza (Double Onion Curry)

Palak/Saag Tempeh(Greens curry)

Saoji Tempeh (Super spicy curry from my home town)

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)
• 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. 

Headed to refined Sugar Free Sundays