Curried Tempeh Spread Recipes

Steps:

• Using your hands, finely crumble the tempeh into a serving bowl.
• Combine the remaining ingredients in a small bowl and stir together. Pour over the tempeh and mix together well. Serve at once.
• Calories: 115
• Total Fat: 5g
• Protein: 7g
• Carbohydrate: 8g
• Cholesterol: 0mg
• Sodium: 109mg

Steps:

• Heat a dry skillet and add cumin and coriander seeds.
• Swirl around until fragrant then allow to cool.
• Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
• In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
• Cut tempeh into thin strips, then dice.
• Add another tbsp of oil to skillet, and when hot, cook onion until tender.
• Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
• Sprinkle the ground spices over the vegetables and stir to coat evenly.
• Add the tomatoes, ginger, lemongrass, tempeh, and salt.
• Cook, stirring mixture, for 3-4 minutes.
• Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
• Stir in the lime juice and sprinkle the cilantro over the top before serving.