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!)

Ingredients

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

Directions

  1. Heat the oil in the instant pot on the simmer function. 
  2. Cook the onion for 5-10 minutes until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 minute more.
  3. Stir in the tomatoes.
  4. Add the cauliflower, potatoes and split chili, seasoning to taste.
  5. 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!
  6. 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)
  7. 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.

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