If you follow a plant-based diet or are looking to consume less meat, tempeh is a fantastic source of protein. Similar to tofu but with a firmer, meatier texture that has a nutty taste. It’s made of fermented soybeans so it is also great for gut health!
Tempeh and Roasted Chickpea Curry
- Large sauté pan
- 1 (390 ml/14 oz) can chickpeas, drained and rinsed
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 tbsp coconut or olive oil
- 1 (250g) package tempeh, original flavour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 large red onion. Peeled, cut in half and thinly sliced
- 1 medium to large fresh tomato, large dice
- 3 cloves fresh garlic, chopped
- 3 + 1 tbsp coconut oil
- 2 tbsp curry paste (I used Patak's hot curry paste)
- 1 (398 ml/14 oz can full fat coconut milk
- 1 tsp sugar
- 2 cups baby spinach leaves, packed
- plain yogurt
- sliced red onion
- chopped fresh cilantro
- fresh lemon wedges
- Pre-heat oven to 400 degrees F.
- Toss chickpeas with cumin, smoked paprika, and salt. Place on a parchment lined baking tray and bake for 10 minutes.
- Cut tempeh into approximately 1 cm/1/2 inch cubes. Toss with cornstarch and 1/2 tsp. salt.
- Prepare the onion, garlic, and tomato.
- Heat 2 - 3 tbsp. coconut oil in a large sauté pan over medium-high heat. Add tempeh and fry to brown all sides. Lower heat if browning too quickly. Remove from pan to a bowl or plate.
- Lower heat to medium-low. Add another tablespoon of coconut oil to the pan.
- Add sliced onions and sauté until softened. 8-10 minutes.
- Add garlic and tomatoes and stir for one minute.
- Add tempeh, chickpeas, and curry paste. Stir to coat everything in the curry paste.
- Add coconut milk and 1 tsp sugar. Mix everything together.
- Increase heat to bring to a boil. Reduce heat to a simmer and continue simmering for 10 minutes or until it reaches your desired thickness.
- Add spinach and stir until wilted.
- Serve with your favourite rice, spaghetti squash, cauliflower rice or zucchini "noodles".