My Foodie Call

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    • Tempeh Potato Curry

      Posted at 8:00 pm by myfoodiecall
      Oct 26th
      IMG_2677

      Tempeh Potato Curry

      Figured it was time for some curry….

      It’s been a while. So I got to work.

      Chop some of this.

      First, I chopped some of this…

      And this.

      then I minced and grated some of this…

      Add this...

      added some of this…

      Add this...

      And this…

      And this....

      And this….

      And it becomes 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.
      IMG_2677

      Spoon it over brown rice and call it dinner.

      Posted in Meatless mealtime, Random stuff | Tagged potato, rice, tempeh
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