Monsoon Coast

Peanut Coconut Tempeh Curry

You can use Bengali Panch Phoron for a mild curry or Kerala Chaunk for a hot one. You can also mix a teaspoon of each for a medium curry with deep flavours. You can also substitute chicken or pork for tempeh.

Ingredients: 

1 TBL oil of ghee

2-3 tsp Bengali Panch Phoron (Or Kerala Chaunk for Hot or a mix)

1 TBL ginger, minced

1 medium onion, chopped

1 sweet red pepper, chopped

8 oz of tempeh cut in 1-inch cubes

2 – 3 heaping TBL of peanut butter

1 TBL miso paste

1 cup boiling water

Dash of soy sauce

1 cup coconut milk

Small bunch of cilantro, chopped

1 cup fresh or frozen peas

Salt to taste

Squeeze of lemon

4 Servings
Instructions: 

1 – In a pot over medium heat, add oil or ghee.
2 – Add the Bengali Panch Phoron or/and Kerala Chaunk and sauté until the seeds to start to pop a bit. 1-2 minutes.
3 – Add the onions and sauté until translucent, about 5 minutes.
4 – Add the garlic and ginger. Cook for 1 minute.
5 – Add pepper and sauté a couple of minutes.
6 – Stir in the tempeh, with a dash of soya sauce and cook until it begins to brown.
7 – Add peanut butter and miso paste to a cup of boiling water and stir to dissolve. Pour mixture into the pot along with the coconut milk.
8 – Turn the heat to low and simmer the ingredients together for about twenty minutes, adding more water if the sauce gets to thick.
9 – Five minutes before serving add the peas and cilantro. Adjust seasoning and finish with a squeeze of lemon.
10 – Serve over rice or Chinese noodles.