Mango Curry Tempeh. Restaurant Curries In Your Kitchen. A delicious, easy and flavor packed curry made with tempeh and spices. Vegan and Gluten Free Recipe. Jump to 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
Mango Curry Tempeh. Restaurant Curries In Your Kitchen. Vegan Gluten Free Recipe
Mango Curry Tempeh. Restaurant Curries In Your Kitchen. A delicious, easy and flavor packed curry made with tempeh and spices. Vegan and Gluten Free Recipe. #glutenfree #veganricha #vegan
Servings: 2 servings
Calories: 518kcal
Ingredients
- 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 (0.5 ) medium onion chopped
- 1/4 teaspoon (0.25 teaspoon) fennel seeds
- 1/2 teaspoon (0.5 teaspoon) garam masala (optional)
- 1/2 cup (170 g) spicy mango chutney
- 1/3 cup (43 g) cashews soaked for an hour (less or more for creaminess)
- 1/2 (0.5 ) 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 (0.5 teaspoon) salt or to taste
- 1 cup (250 ml) water
Instructions
- In a large pan, add oil and heat at medium heat.
- 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.
- Cool the onions a little and blend with the cashews, garam masala, mango chutney and 3/4 cup water into a creamy puree.
- In the same pan, add in this puree, salt and cubed tempeh and mix well.
- Cook on low heat, covered, for 25-30 minutes or until the curry thickens and the tempeh almost doubles in size.
- Adjust for salt and spice. Add some water if the curry is too thick. Bring to a boil(3-4 minutes)
- Serve hot topped with fresh cilantro and mint, with Indian flat breads like Roti or Naan or with cumin scented Basmati rice or Quinoa.
- You can add some thickly sliced bell peppers and onions, or cauliflower to the curry along with tempeh as well.
Notes
Nutritional value is based on 1 serving
Nutrition
Nutrition Facts
Mango Curry Tempeh. Restaurant Curries In Your Kitchen. Vegan Gluten Free Recipe
Amount Per Serving
Calories 518 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Sodium 600mg26%
Potassium 517mg15%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 44g49%
Protein 15g30%
Vitamin A 105IU2%
Vitamin C 25.7mg31%
Calcium 94mg9%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Manju says
August 19, 2011 at 12:27 amive 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!
Richa says
August 19, 2011 at 3:46 amThanks 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!
myfudo says
August 21, 2011 at 1:08 amThis is something new to me. A currie out of mango. I will collate all the ingredients today and have it as a special treat for my hubby.
ANU says
August 21, 2011 at 12:57 pmthanks for stopping by dear….
happy to follow you…..you hv a v nice space and yummy recipes…:-)
I hope you would also like my space too….
http://anuzhealthykitchen.blogspot.com/
Junia says
August 21, 2011 at 2:45 pmthis 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 🙂
Richa says
August 21, 2011 at 9:42 pmThanks Camille andmarie, Anu and Junia!
Junia, you can add some garbanzo beans, or veggies in it! Its a curry after all:)
June says
February 14, 2014 at 2:07 pmI 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!
Richa says
February 15, 2014 at 3:50 amyes, definitely need to blend them for the mango chutney color to mix in 🙂 i am so glad that you loved the taste even without the blending!
Anonymous says
April 24, 2014 at 11:32 pmRicha
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.
Richa says
April 25, 2014 at 1:40 amthat is the sweetest thing. i am so happy you all loved the curry and are going to cook more indian food!:))
Zanna says
April 29, 2020 at 12:02 amYummmm we loved this. I made it with chickpeas and sweet potato instead of tempeh. We are getting good mangoes at the moment so it came out really delicious
Vegan Richa Support says
April 29, 2020 at 1:19 pmNice substitution! so glad you enjoyed it!!