Palak Tempeh (Tempeh In Spinach Tomato Curry) Vegan

A spinach tomato curry in a white bowl with red pepper garnish

5 from 5 votes

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.

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: Gluten-free, Vegan

Keyword: tempheh curry, vegan curry recipe, vegetable curry

Servings: servings

Author: Vegan Richa

Ingredients

2-3 cups spinach chopped (fresh or frozen thawed)
2 tomatoes chopped
5 cloves garlic
1 inch ginger
1 Serrano green chili
salt to taste
1/2 teaspoon raw sugar or sweetner
1 teaspoon kashmiri garam masala or regular garam massala (or 1/4 teaspoon each of cinnamon, clove, nutmeg and cardamom powder and 1 bay leaf)
4 oz organic tempeh (about 3/4 cup chopped)
2 tablespoons cashews soaked for an hour (more or less depending on how creamy you want the curry)
1/4 teaspoon asofetida (hing)
1 cup water or more for desired consistency
2 teaspoons oil

US Customary - Metric

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 is based on one serving

Nutrition

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