Dinner for 2

Mango Curry Tempeh

Name: Mango Curry Tempeh
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 oz tempeh cubed; 2 tsp organic canola oil or any cooking oil; 1/2 onion chopped; 1/4 tsp fennel seeds; 1/2 tsp garam masala (optional); 1/2 cup spicy mango chutney; 1/3 cup cashews soaked for an hour; 1/2 serrano chili pepper chopped; 1/2 tsp salt or to taste (optional); 1 cup water

Tempeh simmers in a creamy mango curry sauce with cashews, onion, fennel, and serrano pepper.

$1.05per serving $

50 minstart to table

2servings

Indian Vegetarian Vegan Dairy-free Budget Dinners

Ingredients

4 oz tempeh cubed
2 tsp organic canola oil or any cooking oil
1/2 onion chopped
1/4 tsp fennel seeds
1/2 tsp garam masala (optional)
1/2 cup spicy mango chutney
1/3 cup cashews soaked for an hour
1/2 serrano chili pepper chopped
1/2 tsp salt or to taste (optional)
1 cup water

Steps

Blend the soaked cashews, mango chutney, serrano pepper, and water until smooth, about 3 minutes.
Heat the oil in a large skillet over medium heat and brown the tempeh for 8 minutes.
Add the onion and fennel seeds and cook for 5 minutes, stirring often.
Stir in the cashew sauce, garam masala, and salt, then bring the curry to a gentle simmer.
Cover the skillet and simmer for 30 minutes, stirring twice.

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