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.