Tempeh Curry Recipe

INGREDIENTS

• 1 1/2 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
• 1/4 teaspoon turmeric
• scant 1/2 teaspoon cayenne pepper
• 1 cup canned diced tomatoes
• 3/4 cup water
• splash of cream or a dollop of creme fraiche
• 8 ounces tempeh, cut into 3/4-inch pieces
• a small handful of cilantro, loosely chopped