Curry z tempehem z regionu Andhra from Weganska Kuchnia Indyjska: Tradycyjne i Kreatywne Przepisy Domowej Kuchni Richy Hingle (page 185) by Richa Hingle

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Notes about this recipe

  • Eat Your Books

    Can substitute dried Thai red chiles for dried cayenne chiles.

  • jenburkholder on October 18, 2021

    This was okay. I used one block of tempeh plus a handful of soy curls, because it didn't look like nearly enough "chunks" to sauce for my taste. The spice blend was very tasty, but overall the curry was watery. I also have decided I don't like tempeh in this sort of application, but that's really a me problem. If I remade it, it would be with something other than tempeh (chickpeas? soy curls?), using less water, and adding some coconut milk or yogurt (which, to be fair, she says you can do in the recipe intro).

  • Churchim808 on December 15, 2018

    I didn’t have any tempeh so I used soy curls. It was pretty good.

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