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.
1 TBL oil of ghee
2-3 tsp Bengali Panch Phoron (Or Kerala Chaunk for Hot or a mix)
1 TBL ginger, minced
1 medium onion, chopped
1 sweet red pepper, chopped
8 oz of tempeh cut in 1-inch cubes
2 – 3 heaping TBL of peanut butter
1 TBL 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
In a pot over medium heat, add oil or ghee.
Add the Bengali Panch Phoron or/and Kerala Chaunk and sauté until the seeds to start to pop a bit. 1-2 minutes.
Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger. Cook for 1 minute.
Add pepper and sauté a couple of minutes.
Stir in the tempeh, with a dash of soya sauce and cook until it begins to brown.
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.
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.
Serve over rice or Chinese noodles.