CURRY TEMPEH WITH ZUCCHINI IN PITA POCKETS

Runner up in the 2008 Turtle Island Tempeh Recipe Contest

2 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 garlic cloves, crushed
½ cup chopped onions
½ teaspoon ground turmeric
¼ teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon salt
½ pound diced zucchini (1 small )
2 packages Turtle Island Spicy Veggie Tempeh, cut into small dice
2 cups peeled and chopped fresh tomatoes
1 tablespoon tomato paste
1 teaspoon garam masala
1 tablespoon chopped cilantro
Pita bread

Heat oil in a large sauce pan on medium high. Add cumin and mustard seeds and fry until they begin to pop, about 2 minutes.
Add garlic and onions and sauté until onions are soft. Add turmeric, chili powder, coriander, cumin, salt, zucchini, Tempeh, tomatoes and tomato paste. Cook until zucchini is crisp tender. Add garam masala and cook another minute. Add cilantro and serve in Pita bread.

Serves 4

Submitted by Renata Stanka, Lebanon, OR