Dhania Tempeh(Tempeh In Cilantro, Tomato Curry) Vegan
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Vegan Richa · by Vegan Richa

Dhania Tempeh(Tempeh In Cilantro, Tomato Curry) Vegan

NUTRITION · PER SERVING75M COOK
CAL 10%·PRO 27%
CARBS 14G27% OF CAL
5G FIBER5G OTHER5G TOTAL SUGAR
FAT 14G58% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant vegan curry of tempeh cooked with cilantro, tomatoes, and warm Indian spices like cumin and turmeric. Bold and spiced, served as a satisfying main course.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 cup tempeh cubes ((about 4 oz, we use 3 grain or garden veggie organic tempeh))
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon lime juice
  • salt (, to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 3 cups cilantro leaves and small stems
  • 2 medium tomatoes
  • 1/2 Serrano chili pepper
  • 3 garlic cloves
  • 1 inch ginger
  • 1/2 medium onion chopped
  • 2 bay leaves
  • 2 cloves laung
  • 1/4 teaspoon turmeric
  • 1 tablespoon oil
  • 1 teaspoon dried fenugreek (,methi leaves (optional, I love the slight bitterness from the fenugreek leaves))
  • 1/2 teaspoon chili flakes or to taste
  • 1/2 teaspoon salt or to taste
PREP
30M
SODIUM
1020MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.