Wednesday, January 12, 2011

Tempeh Spinach Curry

While it is snowing outside like there is no tomorrow, what better to do then to cook and make a bit pot of a curry?This one is from scratch and vegan.

2 medium sized potatoes, about the size of a fist, peeled and cubed
1 ts coconut oil
1 ts whole cumin seeds
1 ts black mustard seeds
1/2 ts curry powder
1/4 ts turmeric
1/2 ts garam massala
1 medium yellow onion, peeled and chopped
1 canned diced fire-roasted tomatoes
1 large red bell pepper, diced
1 jalapeno pepper, small dice
1 ts Rapunzel vegetable bouillon
2 large handfuls of fresh baby spinach

In a large skillet, melt the coconut oil and add in the cumin seeds  and mustard seeds. Fry until the start to 'pop' (like popcorn). Now, add in the remaining spices and the onion. Mix well, and saute for about 2-3 min, constantly stiring sot that it does not burn. Add in the tomatoes, and stir. The tomatoes will cool down the mix so that it can be pureed safely (without it exploding in your face because of he hot steam), so, before heating it up further, pour the mix into a blender, and puree until smooth. Pour the mix back into the skillet and add the cubed potatoes, bell pepper as well as the jalapeno pepper. Turn heat to low-medium, and simmer for about 15-20 min or until the potatoes are tender.

Add the bouillon, tempeh and the baby spinach. Simmer on low, just to heat through the tempeh and wilt the spinach for about 5 min. Transfer to a large family-style bowl, and serve.  (If not vegan, add some creme fraiche at this point.)

Make it different: for leftovers, you can switch up the taste by adding a pureed chipotle pepper in adobe sauce. it makes it smokey and hot!

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