Tempeh, The Authentic Way | Tempeh History

Tempeh and Vegetable Masala

Serves 3 - 4

Takes 40 mins

  • 1 pack Original Plant Power Tempeh
  • 1/2 large aubergine
  • 1 large sweet potato
  • 1 red pepper
  • 1 small courgette
  • ½ head cauliflower
  • 200g baby plum tomatoes
  • 1 red onion
  • 1 garlic clove
  • 1 red chilli
  • 2 tsp turmeric
  • 2 tsp ginger
  • 3 tbsp garam masala
  • 1 tsp cumin
  • 1/2 tsp paprika 
  • 200ml vegetable stock (low salt) or water 
  • 4 tbsp coconut cream 
  • Spinach 
  • To serve
  • Turmeric and coriander quinoa or brown rice

  1. Pre-heat the oven to 180°C, fan setting.
  2. Chop the tempeh into small cubes. Chop the aubergine, sweet potato, red pepper and courgette into small pieces. Cut the cauliflower into florets. Place the tempeh and chopped veggies to a baking tray and coat with 1 tbsp garam masala and olive oil, then season and place into the oven to cook for 20 – 30 minutes until all the veggies have softened and the tempeh is cooked through.
  3. Finely chop the red onion, garlic clove and chilli and grate the ginger. Heat a drizzle of oil in a large saucepan and add the chopped onion, garlic, chilli, ginger, salt and turmeric along with the tomatoes and cook until softened. Add in the garam masala, cumin, paprika and mix together. Pour in the water or stock to form a sauce and reduce down until nice and thick.
  4. Remove the veggies and tempeh from the oven and add to the saucepan. Stir through the coconut cream, then add the spinach and continue to stir until the spinach has wilted.
  5. Serve with turmeric and coriander quinoa or brown rice.

Recipe created by Nourish Flourish Nutrition


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