Go Back
–+ servings
Dhania Tempeh in a small white bowl
Print Recipe
No ratings yet

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 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Keyword: tomato curry, traditional Indian meal, vegan curry recipe
Servings: 2 servings
Author: Vegan Richa

Ingredients

Marinade:

  • 1 cup 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 black pepper
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder

Curry:

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

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

Calories: 281kcal | Carbohydrates: 20g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 816mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2865IU | Vitamin C: 29mg | Calcium: 135mg | Iron: 3.3mg