Aromatic tempeh, potato and not-nut butter curry
This curry has become a regular feature in our house since a friend gifted us some Wow Butter – thanks to his nut allergies Tom’s never been able to understand how amazing peanut butter is – until he tried some of this stuff so I decided to try it in just about everything. One of the things I always loved the sound of but obviously haven’t been able to try making before is the curries that have generous dollops of peanut butter in the sauce; so with a bunch of veggies to use up and a few jars of tempeh staring at me I thought I’d give a nut free version of a satay style curry a go.
The combination I’ve listed below was a total winner and one of the best things, having made this curry numerous times now, is that you can mix and match with what you have available and it still tastes great. Baby corn, peas and cauliflower would work brilliantly in here as your veggies or you could sub in chard for the spinach, a white onion instead of the red or some squash chunks instead of the courgette. Essentially, you can absolutely make this curry your own: like all of my recipes, they’re only here as a source of inspiration/guidance to you rather than something you should follow prescriptively!
In our house, with a generous bed of brown rice, this serves 2 hungry adults with a portion or 2 for leftovers
1tbsp cacao butter (or your preferred cooking fat)
1 jar or pack of tempeh – I bulk buy glass jars of Yakso tempeh to cut down on the plastic and the jars are great for reusing
4 small potatoes
1 red onion
2 cloves garlic
1/2tbsp curry powder
1 can coconut (or equivalent of your favourite plant milk) milk
1 cup veg stock
1tbsp tamari soy sauce
1 large pepper
2tbsp Wow Butter/your preferred nut butter if nut allergies aren’t an issue for you
1 thumb sized piece of root ginger
2 handfuls spinach
1/2 lemon – juiced
Salt and pepper
- Gently heat your cooking oil in a large frying pan.
- Slice the onion, dice the garlic cloves and grate the ginger. Add these to the pan along with the curry powder and soften for a few minutes on a medium heat.
- Dice the potatoes and tempeh and add these to the pan.
- Pour in the coconut milk, veg stock, tamari and wow butter and simmer for around 15 minutes with the lid on. If you have an oven proof pan you can always chuck the lid on and bung this dish in the oven instead of cooking on the hob.
- Add in your choice of veggies, diced plus the lemon juice and seasoning and cook for another 10 minutes
- Serve on a bed of quinoa or brown rice.
I’d love to hear which veggies you’d use in this yummy curry – let me know in the comments below!