Pumpkin & Tempeh Coconut Curry

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Pumpkin & Tempeh Coconut Curry

Vegetarian. Gluten Free. Vegan. Dairy Free. Makes 4 meal preps.

This pumpkin and tempeh curry is naturally sweet thanks to the cinnamon, pumpkin and coconut milk. It can be given heat to the discretion of the chef, but is lovely with or without a kick of chilli. As the pumpkin simmers with the rest of the ingredients it breaks down combining with the coconut milk and stock to create a beautiful thick creamy curry. 

1/2 brown onion
1 tsp of ginger
1 tsp of garlic
1 tbsp of coconut oil or olive oil
1 tsp of turmeric
1 tsp cinnamon
1 tsp cumin
1 tsp of paprika
1/2 tsp of curry powder
1 cup of peas
600g kent pumpkin
120g (1 cup) of chopped green beans
200g broccoli
300g of tempeh
1 tsp of vegetable stock in 1 cup of boiling water
1 tbsp of fresh coriander
200ml tin of coconut milk
2 tbsp of sunflower seeds
Salt, pepper & chilli to taste
1 cup of uncooked rice w/ 2 cups of water.
Dice and measure out quantities of pumpkin, peas, green beans and broccoli.
Sauté onion, ginger & garlic in olive oil until fragrant then remove from the heat and place in a bowl to the side.

Add 1 cup of brown rice into a pot with 2 cups of cold water and bring to the boil. Once boiling reduce heat, cover the pot and let the rice simmer for 25mins. Whilst the rice is simmering away place the previously diced pumpkin in a fry pan with a drizzle of olive oil and a sprinkle of himalayan salt (or any salt really but this one is my favourite). Saute the pumpkin until it has started to brown slightly and  soften.

Once is has started to soften move it to a deeper dish and add coconut milk, stock, spices, broccoli, beans, peas, salt, pepper, chilli & previous sautéed onion mix in with the pumpkin and simmer on a low heat until mixture has thickened to the desired consistency. As the pumpkin breaks down it will add to the sauce making it thicker.

Chop tempeh into cubes and in a seperate pan, fry until lightly golden and crispy on both sides. Add the tempeh into the pumpkin mix and add in the sunflower seeds.

Serve with brown rice & coconut (or greek) yogurt.

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