Tempeh Veggie Curry (NSNG)

Here’s my basic curry recipe that feeds the two of us generously for a simple, one dish meal.  Feel free to use whatever veggies you like in the same general quantities.  For a bit of fruity sweetness, I suggest adding some chopped pineapple or mango, or garnish with raisins.  This is “mild” on the spicy scale.

INGREDIENTS

1 T coconut oil
1/2 t fenugreek seeds

1/2 small onion, sliced
several cloves garlic, minced

8 oz organic soybean tempeh, chopped

1 carrot, sliced
2 celery stalks, sliced
1/2 red pepper, chopped
1/2 stalk broccoli, flowers & stems chopped

1/8 t crushed red pepper flakes
1/2 t ground turmeric
1 t Garam Masala (blend of cardamom, cinnamon, cloves, cumin, pepper and coriander)
1 t curry powder blend

8 oz can organic tomato sauce
1/2 C water
1 t red curry paste (Thai Kitchen)
2 t ginger juice (The Ginger People)

2 T full fat unsweetened coconut milk

Toppings:
roasted cashews
toasted pumpkin seeds
finely shredded unsweetened coconut

ASSEMBLY

1. Use a large high-sided saute pan that has a lid.
2. Heat the coconut oil and fenugreek seeds on medium heat.
3. Add the garlic, onion, and tempeh and stir.
4. Add the rest of the veggies with the spices and stir.
5. Add the wet ingredients, except the coconut milk, and stir.
6. Reduce heat and simmer (covered) for 10 minutes, to soften the broccoli.
7. Stir in the coconut milk and cook (uncovered) another 5 minutes, to thicken the sauce.
8. Turn off the burner and let rest for 5 minutes before serving.
9. Top with the nuts, seeds, raisins and/or shredded coconut.

(NSNG = No Sugar No Grains)