Tempeh curry (vegan “butter” “chicken”)

No butter, no yogurt, no chicken. It will knock your socks off, I swear.

Slice one block of tempeh into thin strips, then cut into bite sized pieces. Then blend: 1/4 diced tomatoes, 1 TBL garlic, 1 TBL ginger, 2 TBL Earth Balance, 3/4 cup rice milk, 2 TBL curry, 1 tsp coriander, and 2 TBL lemon juice, 1/2 tsp salt. Marinate the tempeh in the sauce for 30 minutes.

Cook 1.5 cups rice with 3/4 cup lima beans.

For the sauce, blend together 1 cup diced tomatoes, 1 TBL garlic, 1 TBL ginger, 1/4 cup cashews until smooth. Set aside.

Heat 1 tsp Earth Balance in a large pan. Add tempeh with the marinade and 1 sliced jalapeno, cook until tempeh is tender and the sauce is mostly absorbed. Add 1 tsp fenugreek seeds, 1 TBL curry, 1/2 TBL garam masala, 1/2 TBL cayenne. Then add reserved sauce. Cook covered on medium heat for 10 minutes, stirring occasionally. Add 1/2 cup chopped fresh cilantro. And cook another 1o minutes. Taste for seasoning, add salt and pepper if needed.

Serving suggestion: 1/2 cup rice with limas, with 1 cup curry, and 1 cup fresh arugula.

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