Potato and Tempeh Curry with Cucumber-Ginger Raita

First things first, my husband is an amazingly easy person to cook for.  Pretty much anything I set down in front of him, he’ll eat.  When he asks what’s for dinner and I tell him it’s lentils or chard or vegan or full of nutritional yeast, he generally replies with something along the lines of “cool, sounds good.”

But sometimes, there’s a comment a little like this.

“Um, Cate? I really appreciate that you cook amazing dinners every night.  But is there any way we could maybe have a dinner that doesn’t include kale?”

I have to admit, I did go a little overboard with kale recently.  So I planned a whole week of things I knew he’d love: sandwiches, spinach lasagna, loaded baked sweet potatoes, and curry.  The man LOVES him some curry.

He also loves chocolate chip cookies, and since Tuesday was national chocolate chip cookie day, I finally got around to trying Alton Brown’s “The Chewy

I’m not sure if they were the best chocolate chip cookies ever, but they were VERY good.  I love that the recipe is written with ingredients by weight, because I’m fully obsessed with using my food scale.  I am ready to make another batch!

This curry recipe came from JAMES BEARD AWARD WINNER Heidi Swanson, but I decided to leave the potatoes in chunks, and I added a basic cucumber-ginger-lime raita on the side (I also served it all over quinoa).  Kale-free, Mike-pleasing, and delicious, plus it makes enough for plenty of leftovers for lunch!

Potato and Tempeh Curry with Cucumber-Ginger Raita

Ingredients

    Curry
  • 1 1/2 pounds small waxy potatoes, quartered
  • 2 teaspoons fine-grain sea salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 1/2 teaspoosn whole cumin seeds
  • 2 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 15 ounce can diced tomatoes
  • 3/4 cup water
  • 8 ounces tempeh, diced
  • 2 tbsp sour cream or full-fat yogurt
  • Raita
  • 2 medium cucumbers, peeled, seeded and diced
  • 1/2 tsp freshly grated ginger
  • juice of half a lime
  • pinch of salt
  • 2 tbsp plain yogurt

Instructions

  1. Place a steamer basket over a saucepan of water, and place the potatoes in it. Sprinkle with a little salt, then steam until tender, about 20 minutes.
  2. In a large heavy-bottomed saucepan or dutch oven, heat the oil and butter until the butter is melted, then add the onions. Cook over low heat until very soft.
  3. Stir in the cumin seeds, curry powder, turmeric, and cayenne and mix well. Add the tomatoes, tempeh, and potatoes along with the water, and simmer for about 10-15 minutes. Stir in the sour cream and remove from the heat. Adjust salt to taste.
  4. While the curry is simmering, make the raita by combining all ingredients.
  5. Serve the curry over rice or quinoa with raita on top or on the side.
http://catesworldkitchen.com/2012/05/potato-and-tempeh-curry-with-cucumber-ginger-raita/

(adapted from 101 cookbooks)

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4 comments to Potato and Tempeh Curry with Cucumber-Ginger Raita

  • Renee

    COOKIES! They sound and look delicious, and I hope I get to taste them some day soon! ;)

  • jen

    cute story! the chewy is not my favorite either but it is different and tasty. happy friday!

  • My husband is the same way with being easy to cook for. But he also gets a little overwhelmed when the same ingredient over and over again.

  • Mmm, that curry sounds good. I love tempeh, but I struggle to find non-vegetarians who enjoy it too. The cookies look amazing!

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