Tempeh Curry

Tempeh Curry

Ingredients:
3 teaspoons ground cumin, divided (20 x 28 cm) baking dish. Add the tempeh cubes, stirring
8 ounces (227 g) tempeh, simmered, to coat. Marinate for 1 hour or cover and refrigerate for

Directions:
cut into ¾-inch (2 cm) cubes up to 12 hours.
2 teaspoons ground coriander
Heat the remaining 2 tablespoons (30 ml) of oil in a large
2 tablespoons plus 1 teaspoon (35 ml) skillet over medium-high heat. Add the tempeh and cook
neutral-flavored oil, divided
for 8 to 10 minutes, stirring occasionally, until browned.