behind the scenes at eclaire.name, there’s a rigorous process before a recipe gets published. this process includes at least one test run with the recipe, then much conferring with the kitchen team (ahem, mike) about the process of making the dish, the taste of the dish, and if it’s in the running to make again. once the recipe is thoroughly vetted, we make it one more time, take loads of pictures, and tweak ingredients and techniques as we see fit. after all that, you’ll see a post with the steps and recipe. but this recipe for curry, dear readers, is absolutely amazing!
we’re heading out on vacation for a week, though, so i am going to skip the vetting process and recommend this recipe after just one go with it, since we won’t be able to re-make or test this recipe for well over a week. i just couldn’t fathom holding on to this recipe for that long – it’s just begging to be shared with all of you.
unfortunately, we only took one measly picture with my iphone. i do have a few changes/tips to share, though. the first is that we used fingerling potatoes, which were just perfect – they completely retained their shape and were pleasantly soft on the inside and the skins were nice and crispy, unlike russet potatoes. the second is that we substituted a splash of soy milk instead of cream before blending the tomatoes and onions together. the third change is actually an addition, as we served it with a little plain yogurt to cool the tongue and brown rice to fill out the meal.
besides those itty bitty changes, we went exactly by the recipe, yielding a curry sauce that rivals anything i’ve ever eaten out or made (and let me tell you, i have sampled a LOT of curries). so now it’s your turn to vet the recipe to your liking. will you substitute broccoli for potatoes? tofu or chicken for tempeh? or maybe just slurp the sauce on its own over brown rice? (yes, it’s that good!) regardless of how you tweak the recipe or ingredients, please do enjoy this recipe for me while i snorkel in hawaii next week. i’ll be back with more recipes before you know it!
one year ago: cheater beans
potato tempeh curry
yields 4-6 servings
borrowed from 101 cookbooks
- 1/2 lbs small waxy potatoes or fingerlings, halved
- a few dashes of salt
- 1T butter
- 2T extra virgin olive oil
- 1 onion, chopped
- 1t ground cumin
- 1t curry powder
- 1/4t turmeric
- 1/2t cayenne pepper
- 1c canned diced tomatoes
- 3/4c water
- 1t salt
- splash of cream or soy milk
- 8 ounces tempeh, cubed
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- boil a few inches of water in a large pan, then place the potatoes in a steamer, sprinkle with salt and steam until tender, about 20 mins
- in a saute pan, melt the butter and add the olive oil
- add the onion and cook until soft over medium heat, about 5 minutes
- stir in the cumin, curry powder, turmeric, and cayenne, stirring for about a minute
- next, add the tomatoes, water, and salt
- remove the pan from the heat, pour in the soy milk, and use an immersion blender to puree the sauce (you can also leave it chunky, if you prefer)
- once pureed, put the pan back on the stove, bring to a simmer, and add the tempeh, allowing to cook for about 5 minutes, then add the potatoes
- serve with warm rice and enjoy!