Easy Curried Tempeh with Spiced Chickpeas

Single serving of tempeh and chickpea curry garnished with sliced red onions, yogurt, and a lemon wedge.

4.43 from 28 votes

Easy Curried Tempeh with Spiced Chickpeas

This Easy Tempeh Curry with Spiced Chickpeas is a fantastic source of plant-based protein. Tempeh is similar to tofu but with a firmer, meatier texture, that has a nutty taste.

Prep Time20

Cook Time20

Course: Main Course

Cuisine: Indian

Keyword: chickpeas, curry, tempeh

Servings:

Calories: 394kcal

Author: Andrea Mut

Equipment

Large sauté pan

Ingredients

1 (390 ml/14 oz) can chickpeas, drained and rinsed
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
1 tablespoon coconut or olive oil
1 (250g) package tempeh, original flavour
1 tablespoon cornstarch
½ teaspoon salt
½ 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 tablespoon coconut oil
2 tablespoon curry paste (I used Patak's hot curry paste)
1 (398 ml/14 oz can full fat coconut milk
1 teaspoon sugar
2 cups baby spinach leaves, packed

Optional Garnishes

plain yogurt
sliced red onion
chopped fresh cilantro
fresh lemon wedges

Instructions

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 ½ 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 teaspoon 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".

Notes

STORAGE: Store covered in refrigerator for 5 days. Freeze for 3 months.

SUBSTITUTIONS: Instead of tempeh you could use extra firm tofu, chicken, fish or shrimp. In place of spinach use any leafy green you like. Substitute curry paste with 2 tsp. curry powder.

Nutrition Facts are based on ¼ of the recipe and don't include optional toppings or sides. These calculations are made using an online calculator and are an estimate only.

Nutrition