Tomato and Potato Curry with Tempeh

This can be easily made under usual conditions and is mainly an Indonesian tempeh dish.

  The curry can easily be prepared. You can take  some onions and other fruits, add some diced tomatoes and herbs and then finally the potatoes and tempeh.

 In addition, you can add other or some used vegetables. Try for cauliflower, eggplant or a squash.

Eat the curry or just so. This dish can also be served with naan bread, a scoop of Greek yoghurt or mango chutney.

   Preparation Time

   30 minutes, servings for 2-3 persons

Ingredients 

·        500g small size halved waxy potatoes
·        Salt to taste
·        Olive oil (2 tbsp)
·        1 butter knob
·        1 chopped onion
·        Cumin seeds (1 tsp)
·        Curry powder (1 teaspoon)
·        Cayenne pepper (1/2 teaspoon)
·        Turmeric (1/4 teaspoon)
·        1 can of diced tomatoes
·        1/2 cream dash or sour cream canned water scoop
·        1/2 diced block tempeh
·        Handful coriander leaves

Preparation Steps

1.      Boil potatoes until they can be seen tendered in salted water.

2.      Till then, heat butter and olive oil in frying pan. Then fry onion in low heat for about 5 minutes. 

Now add curry, turmeric, cayenne pepper and cumin. Fruit this within 30 seconds. Pour water and add the tomatoes to onion. Bring this to boil and afterwards simmer it for 5 minutes.

3.      Add cream and the tempeh. Let the formed sauce simmer for approximately 5 minutes over low heat and bring this to a taste by adding some salt. 

Add the potatoes and spoon the whole sauce. Serve this with chopped coriander.