Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Tempeh & Cauliflower Pasanda


After eating lots of raw food and cold salads recently, I was in the mood for a rich, warming dish.

In the Western world we use the word “curry” to mean virtually anything in a sauce with spices but it does seem a shame to lump everything together and forget that there are actually so many different dishes with flavours unique to their respective cultures. I have a few “curries” on Coconut and Berries:

Sweet Potato, Spinach & Coconut Dahl

Lemony Lentil, Potato & Pea Curry

Thai Tempeh & Vegetable Red Curry

Ethiopian Yellow Split Pea Butternut Stew

spanning Indian-style dishes, Thai, and Ethiopian. And today I’ve got another, completely different one.

Tempeh & Cauliflower Pasanda

I tend to favour South Indian recipes as they’re usually vegetarian by default but Pasanda is a popular North Indian and Pakistani dish. Typically lamb or chicken, cooked in a thick sauce made from a blend of cream, almonds and spices.

I’ve of course veganized it, using chunks of meaty tempeh to replace the lamb and non-dairy yogurt instead of the cream. The result was a wonderfully mild curry with a deliciously nutty and creamy sauce. This one is perfect for families as it’s so lightly spiced, but if you’re not feeding children go ahead and kick up the heat to your liking.

Tempeh & Cauliflower Pasanda

Tempeh & Cauliflower Pasanda
Serves 6
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Cook Time
25 min
Total Time
45 min
Cook Time
25 min
Total Time
45 min
For the Tempeh
  1. 2T Apple cider vinegar
  2. 2T Tamari
  3. 2T Water
  4. 1t Minced fresh ginger
  5. I 225g/8oz pkg Tempeh, cubed
For the Pasanda
  1. 1T Coconut/Olive oil
  2. 1 Medium onion, roughly chopped
  3. 1 Small head of cauliflower, broken into small florets (3-4C)
  4. 1 Red Chili, minced
  5. 2 Cloves of garlic
  6. 2 Green Cardamom Pods, Bashed
  7. 2t Ground Turmeric
  8. 1t Ground Coriander
  9. 1/4t Cinnamon
  10. 1C Chopped Tomatoes (canned or fresh)
  11. 1C Ground Almonds
  12. 2C Unsweetened non-dairy yogurt (UK readers, I recommend Sojade organic soy yogurt rather than a thick coconut yogurt like Coyo which would make this too rich. OR, simply use less)
  13. 1C Vegetable Broth
  14. Salt & Pepper, to taste
  15. Juice of 1 lime
  16. Handful of fresh coriander, roughly chopped
Instructions
  1. Whisk together the first four ingredients and toss the tempeh in this mixture. Leave for 20-30 minutes to marinade.
  2. Heat the oil in a large pan over medium-high heat. Add the tempeh and sauté for approx 5 minutes until lightly browned on all sides.
  3. Add the onion, cauliflower and chili and cook for another 5 minutes, until the onion has softened.
  4. Add the garlic and spices and cook, stirring, for a minute.
  5. Add the tomatoes, yogurt, ground almonds, broth, salt and pepper and stir until everything is coated.
  6. Cover and simmer for 15 minutes, stirring from time to time to ensure it’s not sticking. You may need to add more broth. The cauliflower should be tender and the sauce thickened.
  7. Remove the cardamom pods (if you can find them!), add the lime juice and scatter with fresh coriander and extra chili (if desired).
Notes
  1. Serve with flatbread (I adapted this grain-free flatbread recipe) or brown rice.
Adapted from Waitrose magazine
Adapted from Waitrose magazine
Coconut and Berries http://www.coconutandberries.com/
I’m sharing this recipe with the weekly link-up, Wellness Weekends

 

 

Tempeh & Cauliflower Pasanda

 

Do you have a favourite curry?

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Comments

  1. looks sooo good! its too cold out here and i can barely get any cold smoothie or salad down me. its always hot stuff on the plate! i am all in for this hot and spiced up pasanda.

  3. You have some great curry recipes on here! I’ll definitely be trying a few of these ones out. Thank you.

  6. I’ve been eating hearty dishes lately from heavy Mexican food to creamy risotto and I need to try more raw foods & salads like you! Curries are hearty, full of flavors and utterly delicious. How interesting, I didn’t know South Indian recipes are usually vegetarian by default, how about South Asian curries hehe? Ah I recognized Waitrose, there are few products by Waitrose at an international supermarket in Paris. Thanks for the tip about the yogurt, I absolutely love Sojade and have never heard of Coyo, so thanks goodness I haven’t tried it yet! Your tempeh & cauliflower pasanda looks beautiful, tasty, colorful and lovely - I want this on garlic rice right away! My favorite curry is always Japanese kare - I make this 1 or 2 times a month! Wishing you a fabulous weekend! I’m so sorry for the delay, I’m back on track and I look forward to catching up your posts! x Rika

    • I still need to make your Japanese kare. I can still visualise your picture in my head!
      Interesting that they have Waitrose products in Paris. It’s my favourite supermarket here though where possible I like to shop in independent stores.
      I’m guessing you haven’t been to India yet? Must be one of the few places you haven’t visited!

  7. Is it possible to smell curry through a computer screen? Wow, girl, your pictures are gorgeous! I’m putting this on my list of dishes to cook once this juice cleanse is over. Love, love, love it!

  8. This looks so much more appealing than traditional creamy ‘curries’ (I’m using the word in its broad form!). I love the sound of the spice mix and your use of cauliflower and tempeh. Thanks for educating me on pasanda as a dish, too!

  10. Looks delicious. Very good-looking cauliflower on sale on the station platform near Inle lake in Myanmar this morning. Together with baskets full of fresh avocados !

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  11. Oh wow, this looks seriously amazing! I saved the recipe and I hope to make this soon. I am a huge fan of this kind of dish. Plus tempeh!

  13. beautiful dish!
    i tend to rather like “curries”, although i doubt anyone would call my fabrications a curry because i always leave all the heat out of it. I do like all kinds of spices and therefore a lot of flavours in “curry” (cumin, coriander, cinnamon etc etc) but i can’t stand the heat. i’ve always been rather bummed about this, because i know there’s entire world of cuisines out there i could just fall in love with, if it wasn’t for their use of hot spices.
    x

  15. I’ve never thought of having tempeh in a curry, great idea! I rotate a few curries at home, usually Thai or Indian using beans/lentils for protein. Cant wait to try out this tempeh version, thanks for the inspiration :)

  16. that looks delicious - just the sort of thing that would go down well here and I could imagine it with chickpeas (as I can imagine everything with chickpeas) too.

  17. yum, that looks really nice. I am feeling chilly right now, and that looks so good and warming and hearty! I really like Isa’s curry recipes, and I use a lot of the curries from “Appetite For Reduction.” I love Indian food so much, but I agree with you that South Indian food is the A++ #1 Yums.

    • I really need to pick up my copy of “Appetite for Reduction” again. I’ve neglected it lately but I love how quick, easy, healthy but still creative all the recipes in it are.
      And yay for South Indian food! I could do with a dosa right about now actually…

  18. This looks amazing! You’re right that it’s wrong to lump all curries into one category BUT I’ve never met a curry I didn’t like- that’s an ok generalization to make right? haha. Love the tempeh addition!

  19. Hey Emma! I’m loving your new site. It’s so clean and fresh ♥ (Mind you, I loved your old site too 😉 )
    I spotted the pasanda recipe in the Waitrose magazine too and was intrigued to find out how a pasanda differed from a korma. I’m so happy to see your veganized version. It looks and sounds amazing! I can’t wait to give it a try 😀 xx

    • Thanks for your sweet comments Sharon :) It’s really satisfying meaty dishes! Did you notice I copied the magazine’s styling?! hehe.

    • Thanks so much for catching that Natalie! It looks like I omitted it from the instructions. I’ve now updated the recipe. You add the ground almonds along with the yogurt, tomatoes and veg broth. Apologies.

  21. any way i can substitute for the cardamom pods? not sure i can get them, but i have ground cardamom and also seeds

    • I’ve made this without the cardamom before and it’s still good but as you have ground cardamom I’d probably add a little (approx 1/8 t) along with the other spices. Let me know if you make it!

    • Tempeh is so wonderful, I’m lucky I can get it in my local health food store but I do wish it was more widely available.

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