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Vegan Tempeh and Potato Curry

Vegan tempeh and potato curry is a hearty and flavorful vegan dish that is perfect for a cozy night in. This curry is made with tempeh, potatoes, and a variety of spices and herbs that give it a unique and delicious flavor. The tempeh provides a great source of plant-based protein, while the potatoes add a creamy texture to the dish. This vegan curry is sure to satisfy even the pickiest of eaters, and can be enjoyed as a main meal or side dish.

Ingredients (2 Persons)

  • 2 tablespoons oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 2 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 2 large potatoes, peeled and diced
  • 1 (8-ounce) package tempeh, crumbled
  • 1/2 cup frozen peas
  • 1/4 cup chopped cilantro

Directions

  • Step 1
    Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Step 2
    Add the garlic, ginger, cumin, coriander, turmeric, garam masala, chili powder, and cinnamon and cook for 1 minute, until fragrant.
  • Step 3
    Add the vegetable broth, tomatoes, potatoes, and tempeh and bring to a boil. Reduce the heat and simmer for 15 minutes, until the potatoes are tender.
  • Step 4
    Stir in the peas and cilantro and cook for 1-2 minutes, until heated through. Serve hot.

Comments

Anonymous
,
This vegan tempeh & potato curry is delicious! It has delicious flavors of turmeric, sage, and garlic that blend perfectly. Even meat-lovers in our family are converted. Highly recommend!

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