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This dish is my favorite comfort food. Though the ingredients listed here seem exotic, their collective flavors are unusually mild and familiar. Of course, if you’re a fan of spicy meals you can easily turn this mild vegetable curry into a spicy curry by adding a diced Jalapeno pepper or more black pepper to it.
Garam Masala, the spice mixture used in this vegetable curry, is available at most Indian, Southeast Asian and Middle Eastern grocery stores. If you are interested in mixing your own garam masala, this spice mixture is made up of the following ingredients: dried red chili peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star anise and fennel.
Note: If you are not a vegetarian, you can add chicken tenders, and even tilapia, to this dish instead of Tempeh.
Vegetable Curry Ingredients
- 1 pack Tempeh, cubed
- 1 large eggplant, cut into 1 inch cubes
- 3 tablespoon olive oil
- 4 garlic cloves, minced
- 1 fresh green chili
- 1 teaspoon grated ginger root
- 1 red onion, finely chopped
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 1 small can of tomato paste
- 3 cups vegetable broth
- 2 tablespoon lemon juice
- 20 small red potatoes, or 2 Idaho potatoes, cubed and boiled
- 1 1/2 cups cut portobello mushrooms
- 1 cup pumpkin, cubed
- 1 cup shelled Edamame
- 1 cup coconut milk
- Salt and pepper to taste
Vegetable Curry Preparation
- Boil Idaho potatoes for 10 minutes and set aside. You don’t need to boil the red potatoes.
- Peel and cube the eggplant.
- Cube the Tempeh.
- Heat the olive oil in a large pan.
- Add the Tempeh, mushrooms, garlic, chili, ginger, onion and spices and fry over a medium heat, stirring occasionally for 5-10 minutes, until mixture becomes lightly browned.
- Stir in the tomato paste, vegetable broth, lemon juice, pumpkin and potatoes and mix well.
- Bring vegetable curry mixture to a light boil, lower heat, cover, and let simmer for 10 minutes.
- Stir in the eggplant, Edamame and coconut milk.
- Season to taste with salt and pepper.
- Bring vegetable curry mixture to boil again and continue to simmer, uncovered, for 15 minutes, or until all vegetables tender.
- Serve over Basmati rice or with a side of bread.
Photo courtesy of: http://commons.wikimedia.org/wiki/User:Gangulybiswarup
