Curried Tempeh Salad Food

CURRIED TEMPEH

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.

CURRIED TEMPEH SALAD

Steps:

• Chop tempeh into bite-size chunks. Add to a pot with water and a steamer basket and steam tempeh for 10-15 minutes. Set aside and let cool.
• While tempeh is cooling, chop all the veggies.
• In a large bowl combine tempeh, celery, red onion, carrots and raisins.
• Make dressing by combining mayo, apple cider vinegar, maple syrup, curry powder, olive oil, pepper, turmeric and sea salt in a bowl. Pour dressing over tempeh, veggies and raisins. Toss to combine.
• Serve immediately or place in the fridge to chill before serving.