Dhania Fake Chicken (Tempeh in Cilantro Tomato Curry)

Dhania Fake Chicken (Tempeh in Cilantro Tomato Curry). An easy, healthy and delicious curry packed full of flavor. Vegan and Gluten Free Recipe.

#recipes #easy #Vegan #Chicken #garlic #Sauce

Ingredients

Marinade:

• 1 inch cubes of tempeh 8-10
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon lime juice
• 1/2 teaspoon (0.5 teaspoon) salt
• 1/4 teaspoon (0.25 teaspoon) black pepper
• 1/4 teaspoon (0.25 teaspoon) red chili powder
• 1/2 teaspoon (0.5 teaspoon) coriander powder
• 1/2 teaspoon (0.5 teaspoon) cumin powder

Curry:

• 3 cups (48 g) cilantro leaves and small stems
• 2 medium tomatoes
• 1 Serrano pepper
• 2 garlic cloves
• 1 inch ginger
• 1/2 (0.5 ) medium onion chopped
• 1 bay leaf
• 1 clove laung
• 1 tablespoon oil
• 1 teaspoon dried fenugreek methi leaves (optional, I love the slight bitterneess from the fenugreek leaves)
• 1/2 tsp (0.5 tsp) chili flakes
• 1/2 teaspoon (0.5 teaspoon) salt or to taste

Instructions

Marinade:

1. Mix all the ingredients in a bowl.
2. Add in the tempeh and mix well to coat all properly. Let sit for half an hour

Curry:

1. In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
2. In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
3. Remove onions, and add the marinated tempeh pieces to the pan with a little oil.
4. Cook the tempeh for 4-5 minutes until the outside of the pieces start getting golden.
5. Add in the cilantro tomato puree and ............
6. .............

Original Article from veganricha.com

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