Easy Soybean or tempeh dry curry mix Recipes

Easy Soybean or tempeh dry curry mix Recipes

The ingredients for making Easy Soybean or tempeh dry curry mix Recipes

  1. 2 cups of coffee (440 ml) canned or cooked soybeans (the oven-dried type can be better but just plain boiled kinds would do too), or the similar amount of crumbled tempeh
  2. 1 red or orange sweet tear gas
  3. 1 medium carrot
  4. you medium onion
  5. 2 garlic cloves
  6. 1 piece fresh ginger, about 1/2 half inch or 1. 5cm or so main market square
  7. 1 Tbs. garam masala
  8. 1-3 Tbs. curry talc
  9. 1-2 tsp. ground turmeric
  10. 1/2 tsp red soup pepper powder (optional)
  11. 2 Tbs. olive oil
  12. 2 Tbs. tomato paste
  13. 2 Tbs. raisins
  14. 1 Tbs. soy sauce
  15. Water
  16. Salt and pepper

Step-step making Soybean or tempeh dry curry mix

  1. Chop up all of the vegetables finely. A food processor makes this part a lot easier, but you can of course do it by hand.

  2. Heat up a large frying pan or a sauté pan with the olive oil. Add all the vegetables and sauté until soft. In the meantime, put the soy beans or tempeh in the food processor and pulse a few times to just roughly chop them up.

  3. Once the vegetables are soft, pull the mixture aside to expose a little of the bottom of the pan. Add a few drops of oil and the powdered spices. Use less curry powder if you want it milder, and more if you want it spicier – and add the red chili powder if you want it very spicy. Stir in with the vegetables.

  4. Add the soybeans or tempeh, raisins, tomato paste, and about 1 cup of water. Rapidly cook down until there is almost no moisture left. Add the soy sauce, and season with salt and pepper to taste.

  5. To use, mix about 2 tablespoons of the mix per 1 cup of hot cooked rice. Top off with 1-2 tablespoons more of the mix and garnish to serve.