Tempeh Curry with Cauliflower and Potatoes
Blum Center for Health (located just moments from Doral Arrowwood Hotel Conference Center in Rye Brook, New York) uses their expertise in Food as Medicine, Mind.Body.Spirit and Functional Medicine to custom design your treatment program. Classes offered include Nutrition in the Kitchen as well as cooking gluten free, and cooking with children.
Blum’s state-of-the-art, teaching facility is designed to be aesthetically pleasing, easy to navigate and environmentally friendly. Importantly, the kitchen was created to make visitors feel at home. Its 11-foot island can comfortably seat 12 people with plenty of space for food prep and cooking on the Wolf 36″ Induction Cooktop. (This cooktop does not use fossil fuel and is only “on” when the magnetic cookware is placed on it.) There are closed circuit television cameras and screens to project the cooking demonstration so that it’s easy to see what the chef is doing. The camera can also stream activity from the kitchen into the waiting room so that visitors can preview the classes. Because the kitchen is separated from the waiting room by a sound-proof sliding glass wall, clients, guests, and staff can see classes and know what an integral part cooking is to the Blum Center for Health. In addition to classes, Blum offers retreats and the use of its kitchen for private events.
Nearby at the hotel, there are plenty of ways to relax and unwind at Doral Arrowwood. This picturesque retreat hotel has been designed to accommodate executives and weekend leisure guests alike. The wellness services at Doral Arrowwood focus on fitness. The Westchester Health Club at Doral Arrowwood services include certified personal training; Massage services; Racquetball and squash courts; Two indoor tennis courts and three outdoor courts; Indoor/outdoor heated pool with lap lanes; Steam rooms; Sauna rooms; Recumbent bicycles; Free weights and dumbbells; Precor elliptical trainers; Life cycles/stairmasters; Nordic track; Treadmills; Concept II rower; Cardiovascular equipment; Aerobics; Sand volleyball court; Outdoor basketball courts.
- 1 - 1/2 pounds cauliflower, cut into small florets
- 1/2 pound small white or Yukon potatoes, cut into chunks
- 2 tablespoons olive oil
- salt and pepper
- 2 packages tempeh cut in half
- 2 1-inch pieces kombu
- 3 1/4-inch pieces ginger
- 3 whole garlic cloves
- 1/4 cup tamari
- 1/2 cup cornmeal
- 2 tablespoon coconut oil
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, peeled and chopped
- 1 teaspoon whole cumin seeds
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- pinch red pepper flakes
- 1 cup canned diced tomatoes
- 1 tsp salt
- 3/4 cup water
- splash of coconut milk
- a small handful of cilantro, loosely chopped
- Preheat oven to 400 degrees.
- Place the cauliflower and potatoes in a bowl and coat with olive oil, salt and pepper. Lay the vegetables flat on a parchment lined baking sheet. Roast for about 15 minutes or until golden and you can pierce a potato without it falling apart.
- While the cauliflower and potatoes are roasting, place the tempeh in a large skillet with the kombu, ginger, garlic, tamari and 1 cup water. Simmer for 10-15 minutes. Drain on a cutting board. Cut each half into 4 triangles.
- Rinse the same pan and heat 1 tablespoon of the coconut oil on medium high heat. Flour each piece of tempeh in the cornmeal and sauté on medium high heat until golden brown.
- In the meantime, in a large skillet, melt the coconut oil in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes.
- Stir in the cumin seeds, curry powder, turmeric, and red pepper flakes, wait about thirty seconds, then stir in the tomatoes, water, and the teaspoon of salt.
- Remove from heat, stir in the coconut milk and blend with a hand blender – (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
- Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the cauliflower and potatoes when they are finished roasting. Serve and garnish with cilantro.