Northern Curry

Substitutions

Ingredients

Marinade Ingredients

• 150g yellow onion
• 4 inch piece of ginger
• 10 cloves garlic
• 2 cups unsweetened soy/coconut yogurt
• 1 tbsp plus 1 tsp plus 1 pinch salt, keep separate
• 1 tbsp turmeric powder
• 1 tbsp garam masala
• 1 tbsp red chili powder or cayenne pepper
• 2 tsp ground coriander
• 2 tsp roasted cumin, ground
• 1⁄3 cup kasoori methi
• 680g tempeh

Curry Ingredients

• 3 tbsp olive oil
• 1 tsp cumin seeds
• 4g cinnamon sticks
• 5 whole cloves
• 5 green cardamom pods, lightly crushed
• 2 black cardamom pods
• 1 large yellow onion, thinly sliced
• 3 large tomatoes, diced
• 3 fresh serrano peppers, thinly sliced
• 3 tbps cilantro, chopped

Directions

Grilled Tempeh

1. Cut tempeh into desired cube size.
2. Sprinkle garam masala over tempeh.
3. Heat a small amount of olive oil in a skillet.
4. Grill tempeh until browned.
5. Remove skillet from heat.

Marinade Preparation

1. Peel ginger and chop into rough chunks.
2. Chop onion into rough chunks.
3. Peel garlic.
4. Use a food processor break down garlic, ginger, and onion into a paste.
5. Whisk the following ingredients in a large mixing bowl:
   • Liquid
     • onion/ginger/garlic paste
     • yogurt
   • Spices
     • coriander
     • garam masala
     • kasoori methi
     • red chili powder
     • roasted cumin
     • salt (1 tbsp and 1 tsp)
     • turmeric
6. Add the tempeh to the mixing bowl, stir gently, until pieces are coated. Cover and refrigerate for 2-12 hours.

Curry Preparation

1. In a 5 qt sauté pan over medium high heat, heat the oil.
2. Add and cook until the cumin seeds sizzle and turn reddish-brown.
   • cumin seeds
   • cinnamon
   • cloves
   • green cardamom pods
   • black cardamom pods
3. Add and cook until the onion is slightly browned, stir to prevent burning.
   • onion
   • pinch of salt
4. Add diced tomatoes and cook for 10 minutes. Using a wooden spoon to break down the tomatoes.
5. Add and cook, stir occasionally, for 10 minutes.
   • marinated mix
   • diced serrano peppers
6. Remove from heat, cover, and let stand for 5 minutes.