Tempeh, fermented soybeans are used for this delicious, vegan Orange Tempeh Curry. Especially great for the colder months.
So this is the promised recipe with the orange leftovers: orange tempeh curry! Indian food is perfect for colder days. And this curry is fruity and creamy. It goes really well with some basmati rice and/or naan.
Orange Tempeh Curry
- leftovers from 2 oranges or 1 whole orange
- 3/4 cup full-fat canned coconut milk
- 3/4 cup tomato purée*
- 1 onion
- 1 garlic clove
- tempeh about 4 inches
- ginger about 1 inch
- 1/2 cup water
- Take the leftovers from the oranges and put it in a kitchen processor and chop. Or if you have a whole orange press the juice out of it and then chop the leftovers.
- Peel and cut the ginger.
- Put the water in a small pot, mix in the orange scraps & ginger and heat it up for about 5 minutes.
- Put the water and orange scraps in a blender (let it cool off first or take out the middle part of the lid and cover it with a clean kitchen towel) and blend until it's a nice cream. Add coconut milk and sieved tomatoes and blend again.
- Dice onion and garlic and put it in a hot pan with a little olive oil. Heat it for minute or two.
- Dice tempeh and add it to the pan.
- When the tempeh begins to brown, add the orange-mixture to the pan. Use a sieve to eliminate bigger chunks.
- Reduce heat and let it simmer for about 10 minutes.
- When the mixture begins to thicken a bit, it's ready to serve.
The Curry is best served with some Homemade Garlic Naan and Basmati Rice.
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