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Tempeh Cauliflower Potato Tamarind Curry. South Indian Coconut and tamarind curry with veggies. Vegan Glutenfree Nutfree Recipe. Can be Soyfree. Jump to Recipe
My aim with the blog is to introduce flavorful new ways to add more plant focused meals to our and your repertoire. That means making some Indian cooking simpler and more approachable. Some of these options are home meals or regional recipes that are mostly never found in Indian restaurants.
Exhibit a this Tofu Amritsari Masala which keeps getting made so many times, Exhibit b Black eyed Pea Brown Rice Peanut Pulao which has amazing flavor and texture. There are several recipes in my drafts too, that I have to edit and schedule intermittently. Sometimes they take a back seat in favor of the more popular options.
The sauce today is inspired from South Indian style Tamarind Chiken Curry. I use Tempeh for the Protein and added potatoes and cauliflower because I had to use them up and all work really well in the sauce. You can make this soyfree with more of the veggies, some cooked chickpeas/beans/lentils or chickpea tofu.
As with some regional Indian cooking, sometimes the ingredient list is longer as they use whole and ground spices in combination to create their own flavor. The sauces and curries in many regional Indian cuisines are not just sauce base + garam masala. The flavor gets built up with various spices and ingredients.
For this sauce, the dry whole spices such as coriander, cumin, fennel, fenugreek and black pepper are toasted and then ground and blended with tomato. The mixture is then added to golden onions and simmered to make a deep flavored sauce. Add veggies or tempeh or anything else and simmer to infuse the veggies with the flavor. Garnish with lemon and Serve with rice or flatbread.
Ingredients used for this Tamarind Curry and Substitute options
- I use tempeh as the protein of choice. You can use tofu, chickpeas, beans or chickpea tofu.
- Potato and cauliflower make up the rest of the veggies with the sauce. Use any seasonal veggies of choice.
- Spices: Whole Coriander, cumin, fennel, fenugreek seeds and sesame seeds are roasted and then ground for an intricate flavor. You can use ground spices if you dont have whole spices. Lightly toast them and then blend with the tomato
- Whole black peppercorns and pepper flakes/dried chili add the heat. The heat is not that in your face in the beginning as you start eating but builds up. Use less of both for less heat.
- Tamarind paste: ideally Southern indian cuisine uses fresh pulp from soaked tamarind pods. Those can be hard to find in regular stores. So use tamarind paste or chutney.
- Coconut milk makes up the sauce that is a thick sauce for the veggies and tempeh. Use less or more to preference of the sauce consistency. You can also use any other dairy milk.
- Curry leaves round up the flavor. You can find fresh curry leaves in indian stores or dried leaves on amazon.
Step by Step Photos
Toast the whole spices on a dry skillet so they get aromatic and grind easily. Grind them and then blend with the tomato ginger and tamarind.
The blended tomato and spice mixture is cooked with onion and garlic to thicken. Then the veggies are added with coconut milk to simmer and cook to preference. The sauce can get hot because of the black pepper and pepper flakes. Add in some coconut cream or cashew cream for creamier sauce and to reduce the heat.
More Indian Recipes to try
- Butter Tofu-Â GF
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala
- Bombay Potato and Peas
- Tofu Pasanda
- Tofu Matar Masala
- Tofu in Spinach Curry – Saag Tofu
- Vegetable Jalfrezi – Veggies in smoky tangy curry
Tempeh Cauliflower Potato Tamarind Curry
Ingredients Â
- 8 oz tempeh
- 1 tbsp coriander seeds
- 1/4 tsp cumin seeds
- 1/3 tsp black peppercorns
- 1/4 tsp fenugreek seeds
- 1/8 tsp fennel seeds, optional
- 1 tbsp sesame seeds
- 1/3 tsp red pepper flakes
- 1 large or 2 small tomatoes , or 1 cup diced
- 1 tsp tamarind paste, or 1 tbsp tamarind chutney or pulp from fresh tamarind, or use 1 tsp lime juice + a dash of sugar
- 2 tbsp ketchup or use 1 tsp more tamarind paste
- 1/2 inch ginger
- 3/4 tsp salt divided
- 1 tsp oil
- 1/2 medium onion, , chopped
- 4 cloves of garlic, , finely chopped
- 6 to 8 curry leaves, fresh, frozen or dried
- 1/2 tsp smoked paprika ore regular paprika
- 1 cup cauliflower florets
- 1 small potato, , cubed
- 1 cup coconut milk
- cilantro and lemon for garnish
InstructionsÂ
- Steam the tempeh for 12 minutes. Set aside. (If using tofu, you can panfry it on a skillet for 4-5 mins)
- Heat a skillet over medium heat. Add coriander seeds, cumin seeds and black peppercorn. Roast for 2 mins or until fragrant. Add the fenugreek and fennel seeds and roast for half a min. Add sesame seeds and chili flakes and roast for a few seconds. Take off heat. Grind the mixture in a grinder(I use my nutribullet 2 blade grinder and use the same cup for wet blending later with the 4 blade). If you dont have a grinder, just blend everything in the next step with the tomato it will take a few minutes to break the spices down.
- Blend the ground spices with the tomato, ketchup, ginger and tamarind until smooth. Use a few tbsp of water if needed.
- Heat oil in the same skillet over medium heat. Add onion, curry leaves, garlic and a good pinch of salt and cook until translucent. Add the steamed tempeh and cook for a minute to brown some edges.
- Add the blended tomato+ spice mixture, paprika and 1/3 tsp salt. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh. 7 to 10 mins
- Add the cauliflower, potato, 1/3 tsp salt and coconut milk. Mix well to incorporate, cover and cook for 11 o 13 minutes or until the veggies are cooked through and the sauce has thickened a bit. Continue to cook uncovered if the sauce is too thin or add more coconut milk for saucier.
- Taste and adjust salt, spice and flavor. Add a bit of cayenne or garam masala if needed. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan or rice. As with most Indian sauces, the sauce flavor develops more on sitting for a few hours. Refrigerate for upto 3 days.Â
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Richa
– just have made (and eaten) this dish for the first time. Everything in the list was at hand, and… this is the first curry recipe I’ve come across, ever, that I’ve added to my list of favorites immediately.
Had it today, by the way, with some buttery millet, accompanied by a cucumber kimchi – a fantastic, very satisfying meal indeed.
With thanks
-p
What type of potatoes do you use? White, yellow, red? I assume you don’t use russet??? Thanks so much!!!
yellow
Thanks!!!
Very tasty recipe, thanks Richa! I may have added too much tamarind because I didn’t have any ketchup so it was a bit too sweet for me. I could have used more heat – next time I’ll increase the amount of chili flakes. I wasn’t crazy about the nuttiness of the tempeh in this recipe, but appreciated changing up my source of plant-based protein 🙂 – Next time I’ll try making this with tofu.
I just ran across your site yesterday and this recipe today. Surprisingly I had all the ingredients on hand. Kinda of odd for your average american to have all these ingredients on hand (LOL) Anyway what would you suggest using other than Potato. I threw in Diakon and Chickpeas. I’m also going to let this sit for a day or so after cooking so the spices come out more.
i’d say 🙂 Add more of the spices, as the chickpeas are more volume than veggies so they’ll soak up more of the flavor. Daikon would be odd in there. carrots, zucchini, peppers prob better.
I made this recipe today. The flavor is good but the recipe is a little confusing. The reason I say that is because I didn’t have all the spices in the seeds. So I had to combine some of the spices separately. But everything else is fine. I love tempeh.
Add the ground spices later with other spices
Curry is one of my favorite foods, but I have never experimented with tamarind before! I would love to try this recipe with sweet potatoes and organic tempeh or even some vegan chicken. Sounds like such a delicious dinner!
This was great! The smell of the roasting spices was amazing. I used way less smoked paprika than called for which still over powered the rest of the flavor but was still good! Next time I just might not add any. Thanks for sharing!
awesome! it should roast out a bit, but yes adjust the spices to preference.
Finally made this tonight and we loved it!!! Omitted the oil and potato. I used a lot more cauliflower so I doubled the sauce. Served it over brown basmati rice. Totally forgot the cilantro and lemon juice to finish – next time!!! Now, what to make next???
awesome!
What can I substitute for curry leafs? I can’t find any around here =\
just omit
If I want to substitute Curry for the curry leaves. how much curry should I use?
Curry leaves are different than curry(which I don’t know what you mean , curry powder? Thai red curry paste ? ) just omit the curry leaves , there isn’t a good sub
Finally got to make this. Sooo good. I think roasting & grinding the whole spices made is extra tasty! Love every recipe I’ve tried. btw, Your books are beautiful too!
Thanks!!
This recipe was a bit labor intensive for me but well worth the efforts. I thought that I had curry leaves in the freezer but I didn’t so i substituted fresh basil and lime. Then, I wasn’t able to locate my tamarind paste and used pomegranate syrup in it’s place. Not sure if my substitutions completely reflect the original recipe but I must say that it was quite flavorful last night and even better today—let it sit overnight for flavors to mend. I will definitely prepare this again.
awesome!!
Delicious. I did roast the veggies including beetroot and added them to the sauce, left to marinate really until later then reheated. Also added chickpeas cause I didn’t have a lot of tempeh left. Loved the combination of flavours!
yay!