Cashew Tempeh & Onion Curry

Ingredients

Metric


300 g tempeh, fresh or defrosted
1 medium onion
120 ml water
180 ml milk | soy, oat or cashew
200 ml ~ ½ can chopped tomatoes
30 g ~ 20 whole cashews
10 ml ~ ½ tbsp agave or maple syrup
1 tsp salt

Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp turmeric powder
1 tsp cayenne (optional)
½ tsp fennel seeds (optional)
¼ tsp cinnamon
¼ tsp ground cloves

Optional Garnish:

1 tbsp fresh parsley
4 cashews, sliced
⅛ tsp ground black pepper

US


10 oz tempeh, fresh or defrosted
1 medium onion
½ cup water
¾ cup milk | soy, oat or cashew
7 oz ~ ½ can chopped tomatoes
1 oz ~ 20 whole cashews
½ tbsp agave or maple syrup
1 tsp salt

Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp turmeric powder
1 tsp cayenne (optional)
½ tsp fennel seeds (optional)
¼ tsp cinnamon
¼ tsp ground cloves

Optional Garnish:

1 tbsp fresh parsley
4 cashews, sliced
⅛ tsp ground black pepper

MAKES2 large / 4 small portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut tempeh into bite-sized pieces. Finely dice the onion. Add tempeh and diced onions to a casserole dish, preferably cast iron.
2Add water and mix to combine.
3Steam in the middle of the oven for 15 minutes or until the water evaporates.
4Spray or drizzle steamed tempeh and onions with olive oil. Stir with a spatula to coat. Roast for another 10 minutes.
5In the meantime, make the sauce. Add milk, chopped tomatoes, cashews, syrup, salt and spices to a blender (large cup). If serving the curry over rice, add an extra 60 ml ~ ¼ cup milk to the sauce.

Tip: you can add more or less cayenne pepper depending on how spicy you like your curry. You can even replace it with ½ tsp of habanero pepper, at your own risk.
6Blend until smooth ~ 2 minutes.
7Add sauce to the tempeh.
8Mix to combine.
9Cover the dish with a lid or foil. Roast in the oven, covered, for another 5 minutes.
10Transfer to bowls.
11Garnish with fresh parsley and cashews. Sprinkle with freshly ground black pepper. It can be served over rice or yogurt pita (Naan) bread, or eaten on its own.
Nutritional Info
Makes 2 large / 4 small portions
470 Calories per large portion
39g protein
30g carbohydrates
8g fiber
25g fat
High in Vitamins B1, B2, B3, B6, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
5.00 of 5 - 13 votes


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