Curried Scalloped Potatoes and Tempeh With Coconut Milk

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Democracy Dies successful Darkness

This vegan look is simply a modern reinvention of a accepted meat-and-potato casserole. The creamy coconut beverage and leek basal is laced with a homemade Jamaican curry powder, evoking the analyzable and flavorful blending of herbs and spices successful South Asian, Southeast Asian and Caribbean cooking.

It is past poured implicit thinly sliced potatoes that beryllium atop a furniture of pan-fried tempeh -- the fermented soybean barroom with origins successful Indonesia -- and dilatory baked until the potatoes are meltingly tender. Crispy panko breadstuff crumbs apical the dish, giving it texture. The tarragon garnish adds color, complements the sauteed leeks and picks up immoderate of the mustard-like spice of the curry.

We dispersed the casserole components implicit a wide, shallow baking crockery for the photo; erstwhile they are baked successful a deep, 3-quart dish, the potatoes enactment adjacent much moist successful the sauce.

The Jamaican curry pulverization tin beryllium stored astatine country somesthesia for up to 6 months. The tempeh tin beryllium fried the nighttime earlier assembling (and refrigerated). The baked casserole tin covered and refrigerated for 3 to 4 days.

From cookbook writer and activistic Bryant Terry.

Ingredients

measuring cup

Servings: 6-8

For the Jamaican curry powder

1 tablespoonful coriander seed
1 tablespoonful cumin seed
2 teaspoons fenugreek seed
2 teaspoons yellowish mustard seed
1 1/2 teaspoons allspice berries
2 teaspoons full achromatic peppercorns
2 tablespoons crushed turmeric
1 spoon crushed ginger
3/4 spoon crushed cayenne pepper
2 full cloves

For the casserole

1 cupful coconut oil, positive much for the baking dish
1 lb tempeh
Fine oversea salt
1/4 cupful arrowroot
1/4 cupful acold water
1 ample leek, achromatic and tender greenish parts, thinly sliced and rinsed good (about 2 cups)
1 clove garlic, minced
2 cups canned coconut beverage (from 2 14- oregon 15-ounce cans)
1 cupful homemade oregon store-bought, no-salt-added rootlike broth
2 tablespoons caller citrus juice
2 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
3/4 cupful plain panko breadcrumbs
Freshly crushed achromatic pepper
1/4 cupful minced caller tarragon, for garnish (optional)

Nutritional Facts

Per serving (based connected 8)

Calories
490
Fat
32 g
Saturated Fat
24 g
Carbohydrates
39 g
Sodium
70 mg
Protein
15 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and activistic Bryant Terry.

Tested by Bonnie S. Benwick.

Published December 16, 2014

Updated March 15, 2026