Peanut Coconut Tempeh Curry
You can use Bengali Panch Phoron for a mild curry or Kerala Chaunk for a hot one. You can also mix a teaspoon of each for a medium curry with deep flavours. You can also substitute chicken or pork for tempeh.
Ingredients
- 1 tbsp oil or ghee
- 2-3 tsp Bengali Panch Phoron (Or Kerala Chaunk for Hot or a mix)
- 1 tbsp Ginger minced
- 1 medium Onion chopped
- 1 sweet red pepper chopped
- 8 oz Tempeh cut in 1-inch cubes
- 2-3 heaping TBL peanut butter
- 1 tbsp miso paste
- 1 cup boiling water
- Dash of soy sauce
- 1 cup coconut milk
- Small bunch of cilantro chopped
- 1 cup fresh or frozen peas
- Salt to taste
- Squeeze of lemon
Instructions
- In a pot over medium heat, add oil or ghee.1 tbsp oil or ghee
- Add the Bengali Panch Phoron or/and Kerala Chaunk and sauté until the seeds start to pop a bit. 1-2 minutes.2-3 tsp Bengali Panch Phoron
- Add the onions and sauté until translucent, about 5 minutes.1 medium Onion
- Add the garlic and ginger. Cook for 1 minute.1 tbsp Ginger
- Add pepper and sauté a couple of minutes.1 sweet red pepper
- Stir in the tempeh, with a dash of soya sauce and cook until it begins to brown.8 oz Tempeh, Dash of soy sauce
- Add peanut butter and miso paste to a cup of boiling water and stir to dissolve. Pour mixture into the pot along with the coconut milk.2-3 heaping TBL peanut butter, 1 tbsp miso paste, 1 cup boiling water, 1 cup coconut milk
- Turn the heat to low and simmer the ingredients together for about twenty minutes, adding more water if the sauce gets to thick.
- Five minutes before serving add the peas and cilantro. Adjust seasoning and finish with a squeeze of lemon.Small bunch of cilantro, 1 cup fresh or frozen peas, Squeeze of lemon, Salt to taste
- Serve over rice or Chinese noodles.
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