it was cold this weekend! in order to warm up in my cold house, i made a curry with some veggies that were remaining in the fridge. instead of simmering everything in the curry sauce, i started off by roasting all of the vegetables to add some char and smoke to the curry. in order to add a refreshing note to balance the dish i made a simple pickled radish raita with greek yogurt and mint. i used sweet potatoes, yukon gold potatoes, carrots, and zucchini but other root veggies, winter squash, or eggplant would also be very tasty.
two potato and tempeh curry
adapted from 101 cookbooks
1 large sweet potato, chopped in 1.5 inch cubes
3 large waxy potatoes also in 1.5 inch cubes
3 large carrots in 3/4 inch coins
1 medium onion diced
2 smallish zucchini sliced on the bias
1 cake of tempeh in 1 inch cubes
1.5 tsp curry powder
1/4 tsp cayenne powder
1 .5 tsp cumin
1.5 tsp turmeric
about 1 cup canned diced tomatoes
3/4 cup or so water
coconut milk or cream (optional but i forgot to add it)
lime, halved
toss the sweet potatoes, potatoes, and carrots with a bit of olive oil, salt, pepper, and about 1/2 of the lime juice and roast in a 400 degree oven until cooked through. about half way through, add the zucchini and continue to roast. while this is happening, sautee the onion in about 2 tbsp of oil or ghee until soft. add the spices and sautee for about 30 seconds. add the tomatoes, water, and salt and simmer. puree this curry sauce if you like and add a splash of coconut milk or cream. add the roasted vegetables and tempeh back into the sauce and continue to simmer for about 5 or minutes. serve on rice with some of the radish raita, a bit of lime juice and maybe a sprinkle of cilantro.
radish raita
radishes, sliced thin
two spoonfuls of greek yogurt
mint in a chiffonade
salt
rice vinegar
toss the radishes with a pinch of salt and let it sit for about 5 or 10 minutes. sprinkle with the vinegar and maybe a bit of sugar and the yogurt and the mint.
