Soak cashews and raisins separately in boiled water. I used boiled to speed up the process. You could also soak them overnight in room-temperature water. Set them aside to soften while you prep your remaining ingredients.
Place the tempeh in a shallow dish and sprinkle the 1/2 teaspoon of salt and turmeric over it, being careful to try and cover all the pieces. Gently mix. Set aside 3. In a small, dry saute pan, heat cloves, cumin, coriander, cardamom, and peppercorns over medium-high heat until the spices are reddish-brown and aromatic, about 3 minutes. Once roasted, immediately transfer to a plate. Once cooled, grind in a coffee grinder reserved for spices or in a mortar and pestle.
Grind ginger, garlic, and green chiles in a food processor until smooth. You will have about a 1/2 cup of paste. Mix the ground spices with this paste and set aside.
Heat 3 tablespoons of ghee or oil in a large, wide sautee pan (I used a 6-quart pan) over medium-high heat. Add tempeh and cook a few minutes until lightly browned. Remove to a plate.
Heat 3 tablespoons of ghee or oil in the same pan over medium-high heat. Add the cinnamon stick, onion, and pinch of salt. Cook until slightly browned, about 3 minutes, mixing occasionally to avoid sticking.
Add your spice-ginger-garlic-chile paste and 1 cup of water. Cook until browned, about 3 minutes.
Add tomatoes, tomato paste, drained raisins, salt, red chile, and 1 cup water. Once this mixture comes to a boil, turn your heat to medium low and simmer for 15 minutes, mixing occasionally. Cook until the tomatoes break down and your dish becomes a thick gravy. If you want it thinner, just add a little more water.
Add the tempeh pieces slowly back to the mixture and cook until heated through, about 6-8 minutes. You may want to turn the heat up slightly.
. Blend the drained cashews in a Vita Mix, blender, or food processor with 1 cup water. Add this to your curry and mix through. Cook another minute or so.
. Remove the cinnamon stick and garnish with cilantro. Serve over rice or with roti or naan.
*Tempeh is made from cooked and slightly fermented soybeans.
It’s a bit of an acquired taste. I’ve never been a huge fan, but really enjoyed it in the korma. You should stick with the more bland-flavored tempeh rather than soy-flavored options for this dish.
**Ways to save time: you can prep the cashew cream and the spice mixture ahead of time. I typically keep both on hand to grab whenever I need them.
Aria’s tip (because she helped me type up this post and claims it is hers…): “prep everything the day before you make the dish!” What a budding chef!!
