Dinner for 4

Tempeh Cauliflower Potato Curry

Name: Tempeh Cauliflower Potato Curry
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 oz tempeh; 1 tbsp coriander seeds; 1/4 tsp cumin seeds; 1/3 tsp black peppercorns; 1/4 tsp fenugreek seeds; 1/8 tsp fennel seeds (optional); 1 tbsp sesame seeds; 1/3 tsp red pepper flakes; 1 large or 2 small tomatoes; 2 tbsp ketchup or use 1 tsp more tamarind paste; 1/2 inch ginger; 3/4 tsp salt divided; 1 tsp oil; 1/2 onion; 4 cloves garlic; 7 curry leaves; 1/2 tsp smoked paprika ore regular paprika; 1 cup cauliflower florets; 1 small potato; 1 cup coconut milk; cilantro and lemon for garnish (optional)

Tempeh, potatoes, and cauliflower simmer with toasted spices, tomatoes, tamarind, and coconut milk.

Typical price

$10.34for 4 servings

$2.58 per serving$10.34 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Indian Vegetarian Vegan Dairy-free Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Tofu$0.17/oz typical	8 oz	$1.36Typical price
Nuts and seeds$0.70/oz typical	0.25 oz	$0.20Typical price
Fresh tomatoes$1.99/lb typical	0.4 lb	$0.78Typical price
Fresh ginger$0.40/oz typical	0.5 oz	$0.20Typical price
Onions$1.29/lb typical	0.2 lb	$0.26Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	2	$4.18Typical price
Cauliflower$3.29 each typical	a little	$0.48Typical price
Potatoes$0.99/lb typical	0.35 lb	$0.32Typical price
Coconut milk$0.14/oz typical	8.5 oz	$1.19Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$10.34

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperAsian sauces and pastesCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

8 oz tempeh
1 tbsp coriander seeds
1/4 tsp cumin seeds
1/3 tsp black peppercorns
1/4 tsp fenugreek seeds
1/8 tsp fennel seeds (optional)
1 tbsp sesame seeds
1/3 tsp red pepper flakes
1 large or 2 small tomatoes
2 tbsp ketchup or use 1 tsp more tamarind paste
1/2 inch ginger
3/4 tsp salt divided
1 tsp oil
1/2 onion
4 cloves garlic
7 curry leaves
1/2 tsp smoked paprika ore regular paprika
1 cup cauliflower florets
1 small potato
1 cup coconut milk
cilantro and lemon for garnish (optional)

Steps

Toast coriander seeds, cumin seeds, peppercorns, fenugreek, fennel, sesame seeds, and red pepper flakes in a dry skillet over medium heat for 2 minutes, then grind them.
Blend the tomatoes, tamarind, ketchup, ginger, and half the salt with the ground spices.
Cook onion, garlic, curry leaves, paprika, and the remaining salt in oil in a large skillet over medium heat for 5 minutes.
Add the tomato mixture, cauliflower, potato, tempeh, and coconut milk, then bring the curry to a simmer.
Cover and simmer over medium-low heat for 20 minutes, until the potato is tender and the sauce thickens.