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As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!

Warm, nutty coconut milk meets earthy spices in this Indonesian inspired curry. Throw in some high-protein tempeh and tangy tomatoes and it’s a full meal. Spicy and savory, this meal is perfect for those surprisingly chilly spring nights and for anyone looking to start cooking with curries. I found this recipe on Heidi Swanson’s wonderful blog 101cookbooks.com. I just made a few changes for my liking; feel free to experiment!

Ingredients:

• 1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
• 2 teaspoons fine-grain sea salt
• 1 tablespoon ghee
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 1 teaspoon whole cumin seeds
• 1 teaspoon curry powder*
• 1/4 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 cup canned diced tomatoes
• 3/4 cup water
• splash of coconut milk
• 8 ounces tempeh, cut into 3/4-inch pieces
• a small handful of cilantro, loosely chopped

 

* if you’ d prefer to make your own curry powder check out Chow’ s great recipe here.

Instructions:

Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer (see head notes), sprinkle with 1 teaspoon of the salt and cook until tender throughout – about 20 – 30 minutes, depending on how large your potato pieces are.

In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender – (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.

Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.

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