Vegan Coconut Mushroom Tempeh Curry & Garlic Naan

A yummylicious feast served with a side of lemon brown rice & peas!

Every once in a while a craving for Indian food hits like a knife.
But all those specific restaurants are very far away. I would rather stay inside my cozy home than venture out for a good eat, especially on chillier days.
It calls for online research and making meals of my own. Though it doesn't have that same special uniqueness, my spin on coconut curry has a savory twist with the added sliced tempeh and "beefy" mushrooms and a side of garlic wheat naan.
The coconut tempeh curry was inspired by Pillosophy's beautiful blog. I veganized her recipe by substituting Greek yogurt for coconut cream. Also used lite coconut milk, basil for parsley, and didn't have cherry tomatoes or pink salt. The mushrooms were just a bonus.
Homemade naan from peta's website had minor alterations as well. Instead of bread flour I used whole wheat which is just as good. It doesn't rise as much, but the flavor is terrific. It tastes almost like the fare they make at Indian restaurants for me since their usual varieties contain dairy.
All in all, quite enjoyable! Glad I took the time to craft this dish.
If desired to have make this delicious meal, it's highly recommendable to prepare the naan before curry, especially the first few steps.

Vegan Coconut Mushroom Tempeh Curry Ingredients

2 tablespoon coconut cream
1/4 cup lite coconut milk
1/3 cup water
1/3 teaspoon coconut oil
1 cup portobello mushrooms, sliced
4 oz. tempeh (half a package, diced)
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon salt

In a small bowl combine coconut cream, coconut milk, and water. Set aside.
With skillet heated to medium temperature, saute mushrooms in hot coconut oil.
Mix tempeh with all of the dry ingredients. Toss mixture into the skillet.

Cook & stir fir a good 5-7 minutes. Cover.

Add the coconut liquid & bring to a boil. Simmer to allow curry to thicken.

 Garlic Naan Ingredients

1 teaspoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
3 tablespoon almond milk (the original calls for soy)
1 teaspoon salt
1 teaspoon garlic powder
1 3/4-2 cups flour (original calls for bread flour)
2 tablespoon olive oil
1 teaspoon minced garlic

Sprinkle yeast over water and set aside for 10 minutes.
Mix in the sugar, almond milk, salt, garlic powder, and flour.
Knead for 6-7 minutes.
Place dough inside a well oiled bowl and cover with a damp cloth for 1 hour.
Make the dough into six golf ball-size pieces onto a baking sheet.
Cover with a towel and allow to rise until doubled in size, about 30 minutes.(FYI: Mine didn't double all that much. Stick with the bread flour if this is what you want)
Preheat a pan to high heat and lightly oil.

Stretch out the balls into flat shapes & toss into an oiled pan set to medium heat.

Pan fry each side for 2-3 minutes or until it rises with little bubbles.

Crisp & "buttery" on the outside & chewy, moist tenderness on the inside, this naan is amazing!

Now everything looks amazing!

Dinner waits for no one.