Vegan Richa

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Dhania Tempeh(Tempeh in Cilantro, tomato curry) vegan

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Dhania Tempeh (Tempeh in Cilantro, Tomato Curry). A delicious vegan meal packed full of spices and flavor. Vegan Recipe.

Dhania Tempeh (Tempeh in Cilantro, Tomato Curry). A delicious vegan meal packed full of spices and flavor. Vegan Recipe. #glutenfree #veganricha #vegan

 
Revisiting this Cilantro curry with updated recipe! This recipe takes longer than the one I posted earlier here. Both curries taste similar. This one is smoother with a more roasted base.
 
 
Our weekend in Seattle was nice and sunny, probably the last sunny weekend of the delayed Summer. Cooked up some Red beans curry(Rajma) and a Red Kidney beans, oats, and Potato spicy burger! and of course some sugar free brownies. Recipes coming soon. Hope you all had an amazing weekend!
Tempeh(fermented soy patty) can be replaced by Tofu, seitan cubes, cauliflower, broccoli, vegetable fritters(kofta), any chunky veggies or meat substitutes. Also, you can replace cilantro with mint(half the quantity, since mint is a stronger tasting herb), and get a mint tomato curry!. Mint(Pudina) curry is sometimes served in some indian restaurants.
Some other fun curries to try..
 

 

Dhania Tempeh in a small white bowl
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Dhania Tempeh(Tempeh In Cilantro, Tomato Curry) Vegan

Dhania Tempeh (Tempeh in Cilantro, Tomato Curry). A delicious vegan meal packed full of spices and flavor. Vegan Recipe.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Keyword: tomato curry, traditional Indian meal, vegan curry recipe
Servings: 2 servings
Calories: 281kcal
Author: Vegan Richa

Ingredients

Marinade:

  • 1 cup (166 g) tempeh cubes (about 4 oz, we use 3 grain or garden veggie organic tempeh)
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon lime juice
  • salt , to taste
  • 1/4 teaspoon (0.25 teaspoon) black pepper
  • 1/4 teaspoon (0.25 teaspoon) red chili powder
  • 1/2 teaspoon (0.5 teaspoon) coriander powder
  • 1/4 teaspoon (0.25 teaspoon) cumin powder

Curry:

  • 3 cups (48 g) cilantro leaves and small stems
  • 2 medium tomatoes
  • 1/2 (0.5 ) Serrano chili pepper
  • 3 garlic cloves
  • 1 inch ginger
  • 1/2 (0.5 ) medium onion chopped
  • 2 bay leaves
  • 2 cloves laung
  • 1/4 teaspoon (0.25 teaspoon) turmeric
  • 1 tablespoon oil
  • 1 teaspoon dried fenugreek ,methi leaves (optional, I love the slight bitterness from the fenugreek leaves)
  • 1/2 teaspoon (0.5 teaspoon) chili flakes or to taste
  • 1/2 teaspoon (0.5 teaspoon) salt or to taste

Instructions

Marinade:

  • Mix all the ingredients in a bowl.
  • Add in the tempeh and mix well to coat well. Let sit for half an hour.

Curry:

  • In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
  • In a large pan, add a teaspoon oil and chopped onion, bay leaves and cloves and cook at medium heat until onions are golden brown.
  • Remove onions from pan, and add the marinated tempeh pieces to the pan with a little oil.
  • Cook the tempeh for 2 minutes until the outside of the pieces start getting golden. Take tempeh out and keep aside.
  • Add cilantro tomato puree, turmeric and the cooked onion back into the pan.
  • Cook on medium low heat, partially covered for 20-25 minutes till the puree thickens, darkens in color, and starts to leave the edges of the pan.
  • Add in a cup of water, salt, dried fenugreek leaves and chili flakes(if needed) and mix well. adjust salt and spice to taste. Add in the tempeh and adjust water, so the curry covers all tempeh cubes. For variations, add browned Tofu, partially cooked medium sized vegetable pieces, or vegetable fritters at this time, instead of the tempeh.
  • Cook on low for 15 minutes or until tempeh cubes almost double in size and curry is desired consistency.
  • Garnish with chopped fresh cilantro leaves and lemon slices.Add a tablespoon or 2 cashew cream to make the curry creamy. We like ours without the cream.
  • Serve hot with Indian Flat Bread like Roti or Naan or Basmati Rice

Notes

Nutritional value is based on 1 serving

Nutrition

Nutrition Facts
Dhania Tempeh(Tempeh In Cilantro, Tomato Curry) Vegan
Amount Per Serving
Calories 281 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 600mg26%
Potassium 816mg23%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 2865IU57%
Vitamin C 29mg35%
Calcium 135mg14%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

 

 
Have an amazing day!

 
 


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  13. just made this….OMG……it was soooooooooooooo delicious – WOW !!!!!
    my mouth is still bursting with flavour!! so sad it’s finished already :'((

    must, must, must make again!!!

    thank you so much for sharing, richa <3 <3 <3

    edith

    Reply

  14. Hello ! I tried this recipe and it is very good! Due to time limits I forgot completely about the marinating! So I fried the tempeh and added the spices while frying :-). Then I added some leftover veggies and then bit by bit the tomato sauce. Taste was great!

    Reply
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