Tonight I tried the Golden Tempeh Curry from the March issue of Vegetarian Times. This was the first time I've cooked with or eaten tempeh, and it may be the last. I much prefer tofu to tempeh. I just didn't like the mouth feel of the tempeh, it was too.....I don't know.....too much like meat maybe?? I did buy another pack of tempeh to make sushi with this weekend, so I guess I'll at least give it one more go.
Anyway, the curry recipe was just ok. I think it's a really good start, but it definately needs some tweaking. For starters, next time I will replace the tempeh with some fried tofu. Also, this curry was a bit lacking in the heat department (but admittedly, we like our curries HOT), so I will definitely be adding some more heat next time. This recipe calls for pineapple juice, coconut milk, the tempeh of course, some stir-fried onions and yellow pepper, and some diced mango. The mango and pineapple juice were a wonderful, sweet addition. The recipe also calls for a garnish of chives. I didn't really dig the chives on a curry, next time I will garnish with either cilantro or basil.
4 months ago