Dry Curry is one of the Japanese style curry dishes inspired by Indian curry with no sauce (dry.) This is a variation of traditional dry curry made with parsley and tempeh. It has a mild spiciness with a super vibrant aroma from parsley with a "meaty" texture from tempeh!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese Inspired, Indian-Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
1tbspgrapeseed oil
1clovegarlicminced
1-inchknob gingerminced
1/2cupminced yellow onion
1block (8 oz)Tempeh
3tspcurry powder
3/4tspsalt
1/4tspblack pepper
3cupsroughly chopped curly parsley(or use Italian parsley)
Lemon wedges/slices
Instructions
Heat up a frying pan at medium high heat. Pour grapeseed oil then add garlic and ginger. Stir and cook for 1-2 minutes. Then add onion and cook for 2-3 minutes.
Reduce the heat to medium. Use hands to crumble tempeh into the size of peas over the pan. Add curry powder then season with salt and black pepper. Keep stirring and cook for another 3 minutes.
Lastly, add parsley and turn off the heat. Give a quick stir. Parsley should be slightly wilted but not cooked down.
Serve with a squeeze of fresh lemon juice.
Notes
It’s best served with rice such as basmati rice or Japanese rice