Vegan Tempeh Curry

This vegan Tempeh Curry is made with delicious tempeh chunks in a creamy tomato cashew sauce. It’s quick and easy to make! It’s best served with rice and naan.

Course Main Course

Cuisine Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 373kcal

Author Bianca Haun | Elephantastic Vegan

Ingredients

Tempeh Cubes

2 cups tempeh cubed
2 teaspoons plant-based oil (canola, olive, etc.)
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon mustard seeds

Cashew Sauce

1/2 cup cashews roasted, unsalted
1/2 cup water + more water for soaking the cashews
1/4 teaspoon salt

Rest of the ingredients

1 yellow onion diced
1 teaspoon ginger minced
2 cups diced, canned tomatoes
salt to taste

US Customary - Metric

Instructions

Cover the cashews with water and let them soak for a few (2-3) hours (or overnight in the fridge). Then rinse and drain.
Cut the tempeh into chunks and toss them in a pan with oil over medium to high heat – add salt, cumin, and mustard seeds. Let them cook until golden-brownish. Then set aside.
Add the cashews, clean water, and salt into a blender. Blend until completely smooth.
In a pan over medium to high heat, cook the diced onion and minced ginger until soft.
Reduce the heat, then add the diced tomatoes and cashew sauce. Stir and add more salt to taste. If it's too thick, you can also thin it out with water and let it cook until warm. Stir in half of the tempeh cubes.
Add the other half of the tempeh cubes on top when serving. Enjoy with basmati rice and naan. Cheers!

Nutrition