Palak Tempeh (Tempeh In Spinach Tomato Curry) Vegan
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
258 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Palak Tempeh (Tempeh In Spinach Tomato Curry) Vegan
Description
This Palak Tempeh recipe begins by blending spinach, garlic, ginger, serrano chili, and tomatoes into a smooth puree, creating a fresh vegetable base. Cashews soaked and blended into a cream add body and velvety texture. Cooking the mixture with spices—including kashmiri garam masala and asafoetida—along with salt and a touch of sugar, results in a balanced, aromatic curry.
Chopped tempeh is incorporated and cooked gently over 20-25 minutes, allowing it to soak up the flavors and become tender. Additional water and cashew cream are added to achieve the desired consistency. The curry finishes by simmering until thickened and flavors meld.
Palak Tempeh can be served hot alongside Indian flatbreads such as rotis or naans, accompanied by fresh tomato salad and pickles if desired. Variations include substituting part of the spinach with mustard or collard greens for a different leafy base.
Ingredients
- 2-3 cups spinach fresh or frozen thawed, chopped
- 2 tomato chopped
- 5 cloves garlic
- 1 inch ginger
- 1 serrano chili
- salt to taste
- 1/2 teaspoon raw sugar or sweetener
- 1 teaspoon kashmiri garam masala or 1/4 teaspoon each of cinnamon, clove, nutmeg and cardamom powder and 1 bay leaf, or regular garam masala
- 4 oz tempeh about 3/4 cup chopped, organic
- 2 tablespoons cashew more or less depending on how creamy you want the curry, soaked for an hour
- 1/4 teaspoon asafoetida hing
- 1 cup water or more for desired consistency
- 2 teaspoons neutral cooking oil generic cooking oil
Instructions
- Blend the spinach, garlic, ginger, chili pepper and tomatoes with a little water into a smooth puree and keep aside.
- Blend the cashews separately with little water to make cashew cream.
- In a large pan, add oil and heat on medium.
- Add the spices and asofetida and cook for 1 minute.
- Add in the spinach puree, salt and sugar and mix well.
- Add in the chopped tempeh pieces and cook on low heat for 20-25 minutes until the spinach curry thickens and starts to leave the edges.
- Add in the cashew cream and water for desired curry consistency. Taste and adjust salt and spices.
- Cook for another 6-7 minutes on medium low till the curry comes to a boil.
- Serve hot with with Indian flat breads like Rotis or naans, some sliced tomato salad and pickles! Other variations: Use 1 cup spinach and 1 cup mustard or collard greens!.
Notes
- Nutritional information provided corresponds to one serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 118mg | 5% |
| Potassium | 788mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3840IU | 77% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 119mg | 12% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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