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Crock Pot Tempeh Curry (Vegan)

Crock Pot Tempeh Curry (Vegan)


Curry is a dish that pretty much any foodie (and non-foodie) knows about these days! Among our travels we have probably tried every curry available...but then again we haven't made it to India so I am sure there are still many more to try. Traditionally this curry was probably birthed among days and days of preparation and tons of foreign spices. Today, we bring you an easy, overnight crockpot version that would probably send many Indian grandmas into tizzies. But this one is quick, easy, and tastes amazing enough to fool most into thinking it came from an Indian restaurant ;) Coming from ladies that are on the go constantly, it is always a relief when you find a recipe that you can throw everything into one pot, turn it on low, and not think about it again until lunch the next day. To all of our ladies out there in a hurry with lots (or a little) of people to feed, this one is for you! =)


Ingredients

1 block of organic non-gmo Tempeh

2-3 medium sized potatoes

1 Large Carrot

1 Large Onion

5 Garlic Cloves

1 inch of Ginger

2 cups of Vegetable Stock

2 cups of Coconut milk

1 (6oz) can of Tomato Paste

2 tsp of Curry Powder

2 tsp of Mustered Powder

1 tsp of Turmeric

1 tsp of Paprika

1 tsp of ground Coriander

1-2 tsp of salt

½ tsp of pepper

✤   ✤   ✤

Instructions

1.     Chop the tempeh, potatoes, carrots, and onions into cubes all about the same size. Add to the crockpot.

2.     Mince the garlic and ginger. Add to the crockpot.

3.     Add vegetable stock, coconut milk, tomato paste, and all of the seasonings and spices to the crockpot.

4.     Mix everything together and put the crockpot on low for 8 hours or overnight (Or do this in the morning before work for dinner!). Set on KEEP WARM after 8 hours. Stir occasionally before eating. 

5.     Serve with basmati rice and fresh veggies.


More Options Tip - There are a ton of different ways to do curry, so fill free to exchange the veggies for the ones that you already have in your kitchen. Although, I would stick with the onion, garlic and ginger to keep the flavor bold and tasty! 

Other veggies to try: Cauliflower, beans of any kind, sweet potato, corn... you choose! 

Other spices to throw in there: Cumin, cardamom, nutmeg, cloves... a little at a time!


"In this world you will have trouble. But take heart! I have overcome the world"

John 16:33