- 1 pound heirloom potatoes halved
- 2 tsp sea salt divided
- 1 tbsp coconut oil or ghee
- 2 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 1 head cauliflower small, cut into florets
- 1 tsp cumin seeds
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp cayenne pepper
- 15 oz diced tomatoes
- ¾ cup water
- 2 tbsp full-fat coconut milk
- 8 oz tempeh Cut into ½ inch pieces. Be sure your tempeh is gluten-free. Sometimes they use barley or other glutinous grains
- ½ cup cilantro coarsely chopped
- Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer basket and sprinkle with 1 teaspoon of the salt and cook until tender, about 20-30 minutes.
- While the potatoes are cooking, heat the ghee and olive oil over low heat in a large skillet. Add the onion and cook for about 3 minutes. Add the cauliflower florets, stir to coat and cook for an additional 6-8 minutes.
- Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper. Sauté for one minute, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the coconut milk and blend with an immersion blender. You may need to transfer to a bowl depending on the size of your skillet, if so, return to the skillet when complete.
- When the curry is back in the pan, add the tempeh and bring to a simmer. Cook for 5 minutes and add the steamed potatoes. Sprinkle with cilantro. We love this served with cauliflower rice!
Whether or not you’re a vegetarian, this dish will impress you. If you’re not familiar with tempeh, it’s a fermented form of soy with a firm, satisfying texture. The cauliflower, fresh herbs and spices make this a liver detoxing, gut loving, metabolic boosting powerhouse of a meal. Make ahead tip: This dish lasts wonderfully in the fridge for 4 days, and in the freezer for months.