Tempeh Cauliflower Potato Curry | The Game Changers

Ingredients

• 8 oz tempeh
• 1 tablespoon coriander seeds
• 1/4 teaspoon (0.25 tsp) cumin seeds
• 1/3 teaspoon (0.33 tsp) black peppercorns
• 1/4 teaspoon (0.25 tsp) fenugreek seeds
• 1/8 teaspoon (0.13 tsp) fennel seeds optional
• 1 tablespoon sesame seeds
• 1/3 teaspoon (0.33 tsp) red pepper flakes
• 1 large or 2 small tomatoes or 1 cup diced
• 1 teaspoon tamarind paste or 1 tablespoon tamarind chutney or pulp from fresh tamarind, or use 1 teaspoon lime juice + a tiny dash of sugar
• 2 tablespoon ketchup or use 1 teaspoon more tamarind paste 1/2 inch ginger
• 3/4 teaspoon (0.75 teaspoon) salt divided
• 1 teaspoon oil
• 1/2 medium onion , chopped
• 4 cloves of garlic, finely chopped
• 6 to 8 (8) curry leaves fresh, frozen or dried
• 1/2 teaspoon smoked paprika ore regular paprika
• 1 cup (100 g) cauliflower florets
• 1 small potato, cubed
• 1 cup (236.59 ml) unsweetened coconut milk
• Cilantro and lemon for garnish