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Dhania Fake Chicken (Tempeh in Cilantro Tomato Curry). An easy, healthy and delicious curry packed full of flavor. Vegan and Gluten Free Recipe. Jump to Recipe
I got some Organic Garden Vegetable Tempeh the other day to try out some fake meat type of recipes. the tempeh had some organic veggies mixed in it which gave it a nice taste. Soy has been in the middle of some or the other controversies about soy causing thyroid problems or estrogen problems and more. Some of issues addressed here and a comprehensive compiled note and another detailed article here . Soy has generated a good amount of research and debate, because of the sudden use of soy products to help people transition into a vegetarian or vegan diet. On top of this, most soy comes from genetically modified beans.
I dont like Soy products much and with all the inconclusive controversies surrounding it, we generally avoid it. We use tofu and tempeh very infrequently. Do try to stick to fermented Soy products like Natto, Miso, Tempeh, keep it Organic and in moderate amounts.
This Tempeh curry came out real good and almost was like the original meat version. I dont like to eat meat or anything that even reminds me of the texture or taste anymore. My husband however is not necessarily grossed out by meaty dishes. He really liked the dish, not because it reminded him of a meat dish, but it was generally yummy and was different than some of the usual beans and vegetable daily diet!
I also wanted to try a couple of good tempeh options, to be able to use them to dazzle some carnivore friends by yummy non veg looking dishes.. and tempt them into trying more vegetarian options. So this ones a keeper!
The original Dhania Chicken Recipe from long long ago
This yummy curry is headed to Ekats Friday PotLuck
Dhania Fake Chicken (Tempeh in Cilantro Tomato Curry)
Dhania Fake Chicken (Tempeh in Cilantro Tomato Curry). An easy, healthy and delicious curry packed full of flavor. Vegan and Gluten Free Recipe.
Ingredients
Marinade:
- 1 inch cubes of tempeh 8-10
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
Curry:
- 3 cups cilantro leaves and small stems
- 2 medium tomatoes
- 1 Serrano pepper
- 2 garlic cloves
- 1 inch ginger
- 1/2 medium onion chopped
- 1 bay leaf
- 1 clove laung
- 1 tablespoon oil
- 1 teaspoon dried fenugreek, methi leaves (optional, I love the slight bitterneess from the fenugreek leaves)
- 1/2 tsp chili flakes
- 1/2 teaspoon salt or to taste
Instructions
Marinade:
- Mix all the ingredients in a bowl.
- Add in the tempeh and mix well to coat all properly. 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 leaf and clove and cook at medium heat until onions are golden brown.
- Remove onions, and add the marinated tempeh pieces to the pan with a little oil.
- Cook the tempeh for 4-5 minutes until the outside of the pieces start getting golden.
- Add in the cilantro tomato puree and the golden onion back into the pan.
- Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens.
- Add in some water, salt, dried fenugreek leaves and chili flakes and mix well.
- Cook for another 10 minutes.
- Taste and adjust for salt and spice.
- Garnish with chopped fresh cilantro leaves.
- Serve hot with Indian Bread, Naan, Roti or Basmati Rice !
Notes
Nutritional value is based on 1 seving
Nutrition
Calories: 121kcal, Carbohydrates: 11g, Protein: 2g, Fat: 7g, Sodium: 600mg, Potassium: 456mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2895IU, Vitamin C: 28.5mg, Calcium: 40mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Actually I am not a vegan. Looking though pictures, I think I should try this.
Go for it! You won’t be sorry
Thank you Sunanda and Veggie Belly for dropping by!
@Veggie belly, Please do let me know how it turned out!
I LOVE tempeh! infact I have a post coming up soon! I cant agree with you more about keeping it organic and in moderation. I cant wait to try this recipe!
Chicken looks very tempting..would make a gr8 combo with hot parathas..
Sunanda’s Kitchen