Name: Curried Tempeh with Cauliflower and Peas
Total time: 1 h
Ingredients: 2 tablespoons curry powder; 1½ teaspoons garam masala; 1 (14.5-ounce) can diced tomatoes; 1/4 cup vegetable oil; 2 onions , chopped fine; 3 garlic cloves , minced; 1 tablespoon grated fresh ginger; 1–1½ serrano chiles , stemmed, seeded, and minced; 1 tablespoon tomato paste; 1/2 head cauliflower (1 pound), cored and cut into 1-inch florets; 8 ounces tempeh , cut into 1-inch pieces; 1¼ cups water; Salt; 1 cup frozen peas; 1/4 cup coconut milk or heavy cream; 2 tablespoons minced fresh cilantro

Curried Tempeh with Cauliflower and Peas

By America's Test Kitchen

Published on October 16, 2019

Time

1 hour

Yield

Serves 4 to 6

Ingredients

2 tablespoons curry powder 1½ teaspoons garam masala 1 (14.5-ounce) can diced tomatoes ¼ cup vegetable oil 2 onions, chopped fine3 garlic cloves, minced1 tablespoon grated fresh ginger 1–1½ serrano chiles, stemmed, seeded, and minced1 tablespoon tomato paste ½ head cauliflower (1 pound), cored and cut into 1-inch florets8 ounces tempeh, cut into 1-inch pieces1¼ cups water Salt 1 cup frozen peas ¼ cup coconut milk or heavy cream 2 tablespoons minced fresh cilantro

Before You Begin

For more heat, use the higher amount of serranos and/or include the serrano seeds and ribs. In order for this recipe to be gluten-free, you must use gluten-free tempeh. Serve over rice.

Instructions

Toast curry powder and garam masala in 10-inch skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Transfer to bowl. Pulse tomatoes and their juice in food processor until coarsely chopped, 3 to 4 pulses.

Heat 3 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until caramelized, about 10 minutes.

Reduce heat to medium. Clear center of pot and add remaining 1 tablespoon oil, garlic, ginger, serrano, toasted spices, and tomato paste. Cook, mashing mixture into pot, until fragrant, about 1 minute. Add cauliflower and tempeh and cook, stirring constantly, until well coated with spices.

Stir in processed tomatoes, water, and 1 teaspoon salt, scraping up any browned bits. Increase heat to medium-high and bring to simmer. Cover, reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and coconut milk and cook until heated through, about 2 minutes. Off heat, season with salt to taste and sprinkle with cilantro. Serve.