Eggplant + Tempeh Curry

by Sarah on February 28, 2013 · 7 comments

Obviously I needed something to eat with my Sweet Potato Socca Naan hybrid.

OK, fine, I really just needed something to photograph with it, since the main method of its consumption has been ripping pieces off and eating it plain.

It’s really that good.

But what was also good–and very ugly— is the impromptu curry I created after coming in from a run on Sunday.It was one of those ‘open the fridge and pull out whatever you bought intended for something else and then forgot to make’ creations that results from the just-described CDD* affliction.

*CDD [acronym]: Culinary Distraction DisorderBecause I really wouldn’t know how to make anything French to pair with socca, except throw some Penzey’s Sunny Paris seasoning or Herbes de Provence on it, I obviously went with Indian half of the sweet potato flatbread‘s genetic inheritance.

Although, this ‘Indian’ food is really just me being able to use as much ginger as possible and throwing my favorite Tandoori blend curry powder into a pan with veggies, so I’m not sure that is much better.

And I’ve never seen tempeh in an Indian dish before.

But it’s a whole lot less time consuming than waiting for lentils/dal.

[And lentils are quick, so you can see what a hurry I was in to eat.*]

*Read: photograph before it grew dark

Now’s the time when I say something like “This recipe is incredibly versatile and you can substitute any vegetables or proteins you have on hand or prefer” to mask the fact that it is not really a recipe but I’m posting it anyway because I have a compulsive need to share it.

But, um, this (quote, unquote) recipe is incredibly versatile and you can substitute any vegetables or proteins you have on hand or prefer. :)

Eggplant + Tempeh Curry

(Serves 4-6)

  • 1 1/2 cups chopped onion (1 medium)
  • 3 cloves garlic, minced
  • 2-3 tsp. minced fresh ginger (I use the jarred kind I get from the Asian market.)
  • 2 Tbsp. curry powder
  • 1 bay leaf
  • 1/4 tsp. salt
  • 1 large bell pepper, chopped (1 1/2 cups or so)
  • 1 1/2 cups chopped mushrooms
  • 4 cups chopped Japanese eggplant
  • 8 oz. tempeh, chopped into bite-size pieces or crumbled
  1. In a large saute pan with wide sides (or a Dutch oven), combine onions, garlic, and ginger.
  2. Add water to (almost) cover, curry powder, and bay leaf, stirring well.
  3. Bring to a simmer.
  4. Once onions begin to soften, add bell pepper. Cook 3-5 minutes.
  5. Add mushrooms and eggplant, stirring well.
  6. Cook 5-7 minutes, until eggplant starts to soften.
  7. Stir in tempeh and continue to cook.
  8. Add water to the pan to reach your desired sauciness–remembering that the eggplant will continue to release moisture, but also thicken everything up as it breaks down.
  9. Cover and cook for 20-30 minutes.
  10. Serve with Sweet Potato Socca Naan, rice, or anything else your stomach desires. :)

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