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Ingredients
  • 1 ½ pounds small waxy potatoes no bigger than a small lime, halved
  • 2 teaspoons fine-grain sea salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon curry powder
  • ¼ teaspoon turmeric
  • scant ½ teaspoon cayenne pepper
  • 1 cup canned diced tomatoes
  • ¾ cup water
  • splash of cream or a dollop of creme fraiche
  • 8 ounces tempeh, cut into ¾-inch pieces
  • a small handful of cilantro, loosely chopped
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