North Indian Tempeh Curry Recipe

Here is a delicious vegan entrée that uses a host of delicious aromatic spices, including cardamom, coriander, cinnamon, Indian Bay, and cloves to flavour an unsurpassable Punjabi-style tomato/onion gravy. For those vegetarians and vegans among you who want to learn to make authentic Indian food at home, this recipe is a must-try!

North Indian Tempeh Curry

1 8oz package Lightlife Tempeh
2 onions, diced

juice of 1/2 lemon
6-8 garlic cloves, minced
2-3 medium-sized tomatoes, diced
2 one inch pieces of ginger, minced
3 tbsp vegan butter
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp garam masala

1/2 tsp hing (asafoetida)
2 tej patta (Indian bay leaves)
1.5 tbsp cumin seeds

2-3 green cardamom pods
4-5 whole cloves
1″ cinnmon stick, or similar amount of cassia bark
2 cups non-dairy milk

1-2 cups water

1-3 tsp Indian red chili 

~1tsp salt

1. Dice your tempeh into 1-2″ strips about 1/4″ thick. To these add half your garam masala, your lemon juice and roughly 2 tbsp diced onion, let marinate for at least 1/2 hour.
2. In a pan, over medium-high heat, melt your butter, adding your hing, bay leaves, cloves, cardamom, cinnamon, and cumin seeds. Let these become aromatic (about 15-30 seconds)
3. Add your onions and reduce heat to medium. Fry for about 2 minutes until transparent. 
4. Add your marinaded tempeh pieces, garam masala and fry for an additional 2-3 minutes.
5. Add turmeric, coriander, and tomatoes, along with the non-dairy milk. 
6. Add water until your gravy is the desired consistency, reduce to simmer, and cover to let flavours combine (about 15-25 minutes).
7. Add salt and Indian red chili to taste.
8. Garnish with cilantro or diced green onion. Serve with Naan, rice, or a potato side such as aloo methi.