Tempeh Do Pyaaza(Tempeh in Spicy onion curry) Vegan

Do Pyaaza” literally means double onion. This Indian curry is a popular curry usually used in meat preparations. The earthy spices and the onions will remind most Indians of the roadside small shops serving greasy curries. I try to recreate and veganize some of the rich curries, to replace that meaty memory with a vegan version. The Tempeh can be replaced with seitan, tofu, mushrooms or vegetables like potatoes, cauliflower or use cooked beans/chickpeas. Serve hot with any Indian Flat Bread (Roti, Chapati, Naan) or Basmati Rice!

For a more dhaba (road side restaurant) version, add some vegan butter or olive oil on the hot curry just before serving. this recipe also got published on OneGreenPlanet!

Serves 2 to 3
Ingredients:

1 Tablespoon Organic Canola, safflower or coconut oil
1 teaspoon vegan butter
2 Green chilies (Serrano, less or more by taste)
1/2 teaspoon Fenugreek seeds (methi)
1 teaspoon Coriander seeds
1 teaspoon dry Pomegranate seeds (anardana, can be substituted with half teaspoon dry mango powder or add more lemon juice later)
1 teaspoon Cumin seeds
2 medium onions
1 inch Ginger piece chopped
1 Tablespoon fresh Mint leaves
1/2 teaspoon Turmeric powder
1 teaspoon lemon juice
Salt to taste (2/3 teaspoon)
1/2 teaspoon raw sugar or agave syrup
1 Tablespoon Fresh coriander leaves, chopped
1 cup cubed Tempeh, steamed for 10 mins 
water as needed

Method:
Chop 1 green chili and make thin slices of the other one. Chop the onions into rings. 
In a Pan, add 2 teaspoons oil and shallow fry/cook a third of the onion rings, 1 sliced green chili, a tablespoon of cilantro leaves and a few thin slices of red bell pepper(optional) on medium heat, for 4 to 6 minutes, on medium heat. Remove from pan and keep aside.
In the same pan, add the remaining 1 tsp oil, remaining onions, chopped green chili and the spices(coriander, cumin, fenugreek seeds and turmeric powder). Cook on medium heat with occasional stirring till the onions are golden.
Add in the ginger and mint leaves and cook for a minute.
Take off heat and Blend the onion mixture with a little lemon juice or water into a thick puree.
In the pan, add the butter, onion puree, salt and sugar to taste.
Add in the chopped tempeh and mix well to coat. Cook covered for 20-25 minutes, stirring occasionally, until the puree thickens to almost dry and browns a bit.
Add in a cup of water and mix. Adjust for salt and spice and cook for another 5-10 minutes to get the desired consistency of the curry.
Serve hot topped with the fried onion rings, chili, pepper mixture. Add a tsp of vegan butter for richer curry. Serve with any Indian Flat bread or basmati rice.