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Mango curry tempeh in a white serving bowl
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5 from 2 votes

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
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Gluten-free, Vegan
Keyword: fruit curry, gluten free curry, vegan curry recipe
Servings: 2 servings
Author: Vegan Richa

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 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
US Customary - Metric

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

Calories: 518kcal | Carbohydrates: 74g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Sodium: 600mg | Potassium: 517mg | Fiber: 2g | Sugar: 44g | Vitamin A: 105IU | Vitamin C: 25.7mg | Calcium: 94mg | Iron: 3.5mg