Tempeh Cauliflower Potato Tamarind Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian coconut and tamarind curry with tempeh, cauliflower, and potato. Aromatic spices create a tangy, savory sauce that clings to the vegetables. Serve over rice for a satisfying vegan dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz tempeh
- 1 tbsp coriander seeds
- 1/4 tsp cumin seeds
- 1/3 tsp black peppercorns
- 1/4 tsp fenugreek seeds
- 1/8 tsp fennel seeds (optional)
- 1 tbsp sesame seeds
- 1/3 tsp red pepper flakes
- 1 large or 2 small tomatoes (or 1 cup diced)
- 1 tsp tamarind paste (or 1 tbsp tamarind chutney or pulp from fresh tamarind, or use 1 tsp lime juice + a dash of sugar)
- 2 tbsp ketchup or use 1 tsp more tamarind paste
- 1/2 inch ginger
- 3/4 tsp salt divided
- 1 tsp oil
- 1/2 medium onion (, chopped)
- 4 cloves of garlic (, finely chopped)
- 6 to 8 curry leaves (fresh, frozen or dried)
- 1/2 tsp smoked paprika ore regular paprika
- 1 cup cauliflower florets
- 1 small potato (, cubed)
- 1 cup coconut milk
- cilantro and lemon for garnish
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 622mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 127mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.