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Tempeh Curry


Tempeh Curry Recipe

Ingredients:
  • 1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
  • 2 teaspoons fine-grain sea salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • scant 1/2 teaspoon cayenne pepper
  • 1 cup canned diced tomatoes
  • 3/4 cup water
  • splash of cream or a dollop of creme fraiche
  • 8 ounces tempeh, cut into 3/4-inch pieces
  • a small handful of cilantro, loosely chopped
Directions:
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