Oh, curry powder, how I love thee

I will readily admit to you that I am a far better baker than I am a cook. That doesn’t mean I don’t enjoy cooking though – because I definitely do. A bundle of fresh veggies and multiple packets of tempeh that are marked to 99 cents because they are about to hit their expiration date (can you imagine the smile on my face to see this??)  is enough to get me cooking. After finding this recipe, Jamaican Tempeh Patties, on the Vegetarian Times website I knew what I was going to be making. Plus – making crust is kind of like baking after all.

I love tempeh. I think it is very underrated and that people are for some reason afraid of it, which is beyond me. It has a great taste and texture, and when cooked appropriately can have a really meaty taste, if that is what one is going for. In addition to this, I really, really love curry powder. I love the smell, the color, the taste, everything (except for the one time I tried to put it on pizza, not so great there, but hey, I was feeling adventurous) about it. That’s how I knew I had to make these. They resembled the patties I get every once and awhile from the Rasta Rant on Main Street, which are delicious.

The original recipe says it makes 12 patties. I happened to want mine bigger and with more filling, so that is what I did, and it made slightly less.


Makes 12 patties


  • 3 cups flour
  • 1 Tbs. curry powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 4 oz. vegan margarine, cut into pieces


  • 1 Tbs. canola oil
  • 1 small onion, finely chopped (1 cup) I used ones straight out of the garden!
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 8-oz. pkg. tempeh, crumbled
  • 2 tsp. curry powder
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/4 cup dark rum
  • 1/4 cup chopped carrots (this and the broccoli I added on my own)
  • 1/2 cup broccoli

To make the crust: Mix the flour, curry powder, salt and baking soda. Then add the margarine and mix until it resembles a coarse meal. Then, add 3/4 cup cold water (I ended up adding slightly more), and mix until dough forms. Wrap this in plastic wrap and refrigerate for at least one hour.

To make the filling: Heat oil in a skillet and then add the onion, sauteing for 7 minutes. Then add in the garlic, tempeh, curry powder, chili powder, oregano, thyme, broccoli, carrots and 1 1/2 cup water. Let this cook on medium-low heat for about 20 minutes. Then add the rum!

The filling cooking - smelling marvelously like curry!

I then rolled out the dough into 1/8 inch thickness, and cut it into about 8 inch circles. I then placed enough of the filling in the patty to make it puffy but still allowed it to be closed, by folding it in half and pressing the edges together with a fork. I then placed them in the refrigerator over night, as I didn’t want to cook/eat them until the following day. When ready to bake, preheat the oven to 400 degrees. Place the patties on a greased baking sheet, and then bake them for about 20-25 minutes, until that are golden in color.

The boyfriend and I ate them with some Sweet Baby Ray’s barbecue sauce (because it’s amazing). While the patties were awesome (And my dad complained that the house smelled like curry, which I considered a success), we both decided that they were a little dry. Perhaps next time I would add more margarine to the dough – but this might have simply been a result of the patty not being cooked the same day it was made. Either way, they tasted great, even when reheated a day or two later!


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