Curried Tempeh with Cauliflower and Peas

This Curried Tempeh with Cauliflower and Peas recipe offers a delightful combination of deep, intense flavors, making it a perfect dish for those who appreciate the rich taste of curry. Tempeh, known for its robust taste, pairs excellently with the aromatic spices of curry, resulting in a truly complex and satisfying dish. We start by toasting curry powder and garam masala to enhance their flavors further. A touch of heat from serrano chile adds just the right amount of spice to the dish. We create a savory base by blooming tomato paste with our seasonings and incorporating canned diced tomatoes. Simmering the tempeh in this curry sauce for 15 minutes ensures it is infused with the rich flavors of the spices. To add a touch of creaminess and richness, we finish the curry with coconut milk. The addition of cauliflower and peas brings texture and vibrant colors to the dish. For those who prefer more heat, using the higher amount of serrano chiles or including the seeds and ribs will add an extra kick. Serve this delicious Curried Tempeh with Cauliflower and Peas over rice for a satisfying and flavorful meal.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons curry powder
• 1½ teaspoons garam masala
• 1 (14.5-ounce) can diced tomatoes
• ¼ cup vegetable oil
• 2 onions, chopped fine
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1–1½ serrano chiles, stemmed, seeded, and minced
• 1 tablespoon tomato paste
• ½ head cauliflower (1 pound), cored and cut into 1-inch florets
• 8 ounces tempeh, cut into 1-inch pieces
• 1¼ cups water
• Salt
• 1 cup frozen peas
• ¼ cup coconut milk or heavy cream
• 2 tablespoons minced fresh cilantro

INSTRUCTIONS:

1. Toast the spices: Toast curry powder and garam masala in a 10-inch skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant (about 1 minute). Transfer to a bowl. Pulse diced tomatoes and their juice in a food processor until coarsely chopped (about 3 to 4 pulses).
2. Sauté the onions: Heat 3 tablespoons oil in a Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until caramelized (about 10 minutes).
3. Create the curry base: Reduce heat to medium. Clear the center of the pot and add the remaining 1 tablespoon oil, garlic, ginger, serrano, and tomato paste. Cook, mashing the mixture into the skillet, until fragrant (about 1 minute). Add cauliflower and tempeh, and cook, stirring constantly, until well coated with spices.
4. Simmer the curry: Stir in processed tomatoes, water, and 1 teaspoon salt, scraping up any browned bits. Increase heat to medium-high and bring to a simmer. Cover, reduce heat to medium, and cook, stirring occasionally, until vegetables are tender (about 10 to 15 minutes).
5. Add peas and coconut milk: Stir in frozen peas and coconut milk, and cook until heated through (about 2 minutes). Off heat, season with salt to taste and sprinkle with cilantro. Serve this flavorful Curried Tempeh with Cauliflower and Peas and enjoy the delicious blend of spices and textures!

TIPS:

• Choosing the Right Tempeh: To make this recipe gluten-free, ensure that you use gluten-free tempeh. Look for high-quality tempeh that is fresh and has a pleasant nutty aroma. Avoid any tempeh with signs of mold or an unpleasant smell.
• Balancing Spice Levels: Adjust the number of serrano chiles and the inclusion of seeds and ribs based on your heat preference. Keep in mind that the spice level of serrano chiles can vary, so it’s best to start with less and add more if needed.
• Achieving Caramelized Onions: To caramelize the onions, cook them over medium heat until they turn brown and sweet. Stirring them occasionally will ensure even browning without burning.
• Selecting Cauliflower and Peas: Choose fresh cauliflower with no signs of browning or soft spots. Frozen peas work well in this recipe, but you can also use fresh peas if available.