The winter weather has officially rolled in and therefore it is time to boost the hot, spicy and warm flavors, hence the red curry. This dish is packed with superfoods to boost metabolism and aid in detoxification. Not to mention, this blend of herbs and spices is a fabulous blend of antioxidants that is are a great way to combat excess mucus, sore throats and runny noses.
According to Ayurveda, the winter time is the king of all seasons. It is thought that winter is actually the best season to improve immunity and contrary to popular belief, it’s not a weakening season if you know how to strengthen immunity through the diet. Winter is the season when nature is ready to nurture us. Due to the digestive level being very high, people feel hungrier, and can actually digest food better in winter, thus nourishing their bodies more. For this reason, it is vital to supplement the diet with warm foods and hot spices, making this dish a perfect winter food.
Red Curry Tempeh
serves 2-3 people (vegan and gluten-free)
4 small-medium Yukon Potatoes, cut into pieces
2 tsp unheated sea salt
1 medium sweet onion, peeled and chopped
1 tsp. whole cumin seeds
1 tsp sweet curry powder
1/4 tsp turmeric
1/2 tsp cayenne
1 tbs coconut oil
1 tsp cinnamon
1 can (14 oz) organic diced tomatoes
1 package or 8 oz organic tempeh, sliced into pieces
1. Bring a few inches of water to boil in a large pot. Place potatoes in the pot, lower heat to a low boil and cook for 15-20 minutes, or until potatoes are soft.
2. During this time, in a large skillet, place 1 tbs of coconut oil and heat on low-medium heat. Add onions and cook about 5 minutes until onions are soft. Stir in the cumin, curry, turmeric, cayenne, cinnamon and dived tomatoes.
3. Cook for about 10 minutes on low heat until all the flavors have blended. Then add to a Vitamix blender or food processor. Blend until smooth.
4. Transfer sauce back to the skillet and add cooked potatoes and tempeh. Stir together for another 5 minutes until potatoes and tempeh are cooked into the sauce. Add 2 tsp salt.
5. Serve warm