I don’t know about you, but curry just screams comfort food to me! Maybe it’s the house I grew up in, but those smells of cumin, curry powder and garlic simmering away just give me all the feels.
And now that I am focusing on a more vegan lifestyle, I have been researching all the different ways of making our favorite dishes sans meat.
Enter in….potato and cauliflower curry with tempeh. Sound weird? Give it a shot – believe me, you might be very pleasantly surprised! Oh, and I made it in the instant pot because….duh – instant pots are basically life 😉 (here’s the one that I have and it is so stinking easy – highly recommend!)
2 tablespoons avocado oil (or vegetable oil)
1 large onion, chopped,
Large piece of ginger, grated
3 garlic cloves, finely chopped
1/2 of a 15oz can of chopped tomatoes
1/2 tsp turmeric
1 tsp ground cumin
1 tsp curry powder
1 cauliflower, cut into florets (I had a bag of broccoli and cauliflower, so I just threw the whole bag in!)
2 potatoes, cut into chunks
1 small green chili, halved lengthways
handful of fresh coriander, roughly chopped, to serve
Naan bread or cauliflower rice, and plain yogurt to serve
1 package of tempeh
- Heat the oil in the instant pot on the simmer function.
- Cook the onion for 5-10 minutes until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 minute more.
- Stir in the tomatoes.
- Add the cauliflower, potatoes and split chili, seasoning to taste.
- Cook for 10 minutes on the manual pressure cook function. Note – this is a dry curry, so the cauliflower will not get mushy while cooking!
- While the curry is cooking, slice the tempeh into thin slices, and then pan fry each side, until the edges are crispy (2-4 minutes each side)
- When it’s finished cooking, add in the tempeh, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Naan bread or cauliflower rice and a dollop of yogurt.