Palak Tempeh (Tempeh In Spinach Tomato Curry) Vegan

Palak Tempeh (Tempeh in Spinach Tomato Curry). A creamy and delicious curry that's quick and great for weeknights. Vegan and Gluten Free Recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the spinach, garlic, ginger, cashews, salt and tomatoes with a little water into a smooth puree and keep aside.

Step 2

In a large pan, add oil and heat on medium.

Step 3

Pan fry tempeh for a few minutes until golden and then leave it aside.

Step 4

In the same pan make the masala. Add coconut oil and once it is shimmering, add the cumin seeds and fry for 1 minute, or until a bit darker and very fragrant, tossing frequently. Add the onion and cook for 4-5 minutes, or until translucent. Add the garlic, turmeric, coriander, salt, black pepper to taste, and bay leaf (if using). Cook for 30 seconds, stirring the spices into the onions.

Step 5

Reduce the heat to medium-low. Pour in the spinach sauce and cook for about 5 minutes, until the mixture is thick, stirring occasionally and adding more water if the sauce appears to be drying out.

Step 6

Stir in the garam masala and the fenugreek leaves into the gravy. Season to taste with salt and pepper and squeeze a little lemon or lime juice on top. Add the pan fried tempeh last minute and give it a quick mix before serving.

Step 7

Add chopped parsley to garnish and serve with white rice or Indian flatbread.

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