Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 2 cups vegetable broth
- 2 large potatoes, peeled and diced
- 1 (8-ounce) package tempeh, cut into cubes
- 1 (14-ounce) can diced tomatoes, undrained
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and sauté for 5 minutes, until softened.
3. Add the garlic and ginger and sauté for 1 minute, until fragrant.
4. Add the curry powder, cumin, coriander, cayenne pepper, turmeric, and salt. Stir to combine and cook for 1 minute.
5. Add the vegetable broth, potatoes, and tempeh. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.
6. Add the diced tomatoes and frozen peas. Simmer for 5 minutes, until heated through.
7. Stir in the chopped cilantro.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 250
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 13g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken broth or water.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Tempeh can be substituted with tofu or chickpeas.
- Frozen peas can be substituted with frozen green beans or corn.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add chopped carrots or bell peppers for extra vegetables.
- Use different spices for a different flavor profile, such as garam masala or berbere.
- Add a can of chickpeas for extra protein.
- Use different herbs for garnish, such as mint or chives.
Tips and tricks:
- Cut the potatoes and tempeh into similar-sized pieces for even cooking.
- Use a lid to cover the pot while simmering to retain moisture.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro, mint, or chives.
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the potatoes and tempeh until tender to ensure they are fully cooked.
Food history:
- Curried stews are a popular dish in many cultures, including Indian and African cuisine.
Flavor profiles:
- This stew has a spicy and savory flavor profile with a hint of sweetness from the peas.
Serving suggestions:
- Serve hot with naan bread or rice for a filling and satisfying meal.
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