My Foodie Call

Tempeh Potato Curry

Figured it was time for some curry….

It’s been a while. So I got to work.

First, I chopped some of this…

then I minced and grated some of this…

added some of this…

And this…

And this….

And it became this.

The recipe.

TEMPEH POTATO CURRY (adapted from this Whole Foods recipe)

• 3 cups cooked brown rice
• 1 (8-oz) package tempeh, cut into diced-sized cubes
• 1 1/2 cups low-sodium vegetable broth
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp freshly grated ginger
• 2 tbsp ground curry powder
• 2 tbsp ground cumin
• 1 (13.5-oz) can light coconut milk
• 2 medium size potatoes, peeled and cut into 1/2-inch cubes
• 1/2 tsp garlic salt (or more to taste)

1. In large skillet, bring 1/2 cup broth to simmer over medium-high heat. Add onion, garlic, and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally.
2. Stir in curry powder and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh, frozen edamame, and remaining cup of broth.
3. Bring to a boil. Reduce heat to medium low, cover and cook about 15-20 minutes, or until potatoes and edamame are tender. Stir in garlic salt. Taste and adjust seasonings.
4. To serve, spoon curry over rice.

Spoon it over brown rice and call it dinner.