Green Curry With Tempeh 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.

GREEN CURRY WITH TEMPEH

Steps:

• To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
• Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
• Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
• Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
• Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.