Mango Curry Tempeh
Makes 4 Servings.
Step 1 (Optional but recommended): Create your own masala spice
Ingredients:
3 tbsp coriander seeds
2 tbsp cumin seeds
1 1/2 tsp black peppercorns
1 tsp fennel
1 tsp mustard seeds
1 tsp fenugreek
4 whole cardamon pods
Preparation:
Put all the spices in a medium-sized pan and toast over medium heat until fragrant. Look for some darkness in color, maybe three minutes max. Side aside to cool, then blend in a spice mill. This will be used for your gravy and your tempeh.
Step 2: Create a mango gravy
Ingredients
1/4 c coconut oil or canola oil
3 cloves garlic, finely minced
1 onion, finely chopped
2 green chiles, finely chopped
1 tbsp masala powder
1 tsp ground cardamon
1 tsp turmeric
2 tbsp brown sugar
1 1/2 tsp kosher salt
2 ripe mangoes
1/4 c coconut cream, no water!
1 tbsp fresh ginger, grated
butter
Preparation
Make a paste with the garlic, onion, and chiles plus 3 tbsp of water. Do this by either blending in small food processor, mortar and pestle, or Nutri bullet. Mix your spices, sugar, and salt together. Peel the mangoes, then remove the flesh from the mango and squeeze it to get all of the pulp and fruit into to a bowl.
Heat a non stick cast iron or frying pan over high eat with the oil. Once hot add your paste to the pan and fry for about 5 or 6 minutes until it starts to brown in color. Next add your spice mix and turn down to medium heat and continue to stir and incorporate the mix mixture. Let the spices bloom in the paste mixture, keep stirring and after about 30 seconds to a minute add your mango with a half cup of water. Bring to a simmer and cover the pan. Take care to stir throughout the cooking process this will take about 10-15 minutes.
Once cooked add your coconut cream, ginger stir to incorporate and blend into the gravy. Now put the sauce through a fine mesh strainer and press into a bowl or sauce spot. This is now your mango gravy. Taste for salt and seasoning.
Step 3: Spice the tempeh
Ingredients:
8oz tempeh, 1/2” cubes
3 tbsp masala Spice (ideally that you made)
1 tsp cayenne or hot pepper powder
1 tbsp sugar
2 tsp salt
1 tbsp oil
Preparation:
Mix your spices, sugar, salt, tempeh together then the oil and toss to all incorporate. Rub with your hands if you need to. This is acting as a dry rub to the tempeh.
Heat up a cast iron pan or frying pan, cover the pan with about 1/8” oil (canola or coconut is fine). Fry the tempeh on all sides to get nice golden browned color. Remove from oil and set aside, do this in 1 or 2 batches depending on the size of the pan.
Step 4: Grill up some garden veggies
Choose whatever garden vegetables you have on hand and toss with some oil and salt. Grill your vegetables or get dark brown color by using the broiler. The goal is to have some grilled veg to add some char and depth to the gravy.
Step 5: Build your curry
Heat your gravy back in a sauce pan and adjust seasonings and thickness by add little water or coconut cream. Add your tempeh and fold in let that simmer for a minute or two and throw in your grilled vegetables.
Garnish with lime, chile oil, cilantro, pea shoots, and possibly some chopped peanuts. Whatever you have on hand that makes sense. But don’t forget the lime!
This dish is great served with some warm flatbread.