Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Palak Tempeh (Tempeh in Spinach Tomato Curry)! Vegan

July 31, 2011 By Richa 6 Comments

Jump to Recipe   Print Recipe

Palak Tempeh (Tempeh in Spinach Tomato Curry). A creamy and delicious curry that’s quick and great for weeknights. Vegan and Gluten Free Recipe. Jump to Recipe

Palak Tempeh (Tempeh in Spinach Tomato Curry). A creamy and delicious curry that super quick and great for weeknights. Vegan and Gluten Free Recipe. #glutenfree #veganricha #vegan

Palak Paneer/Saag Paneer (Indian Cottage Cheese in Spinach or other greens curry) used to be one of the weekend quick fixes. Now since cheese is out of the picture, I tried the curry with some Tempeh. This is another creamy curry which is very versatile. You can add Tofu to it as well, and some peas and whole cashews.
Saag is the greens curry base which is exactly the same recipe without the tempeh. Saag is sometimes serves as is, or with other additions like Potatoes, Paneer(cottage cheese), garbanzo beans, vegetable fritters(Kofta), tofu or tempeh.
 
The curry picture is a little less green than what the curry should look like because the pictures are from when my refrigerator conked out and I had to throw all my frozen spinach. So I used about 1.5 cups of fresh spinach which was not enough to add to the green.We make this curry often for a quick dinner and hence never enough time to take pictures.!
 

 

A spinach tomato curry in a white bowl with red pepper garnish
Print Recipe
5 from 2 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 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten-free, Vegan
Keyword: tempheh curry, vegan curry recipe, vegetable curry
Servings: 2 servings
Calories: 258kcal
Author: Vegan Richa

Ingredients

  • 2-3 cups (60 g) spinach chopped (fresh or frozen thawed)
  • 2 tomatoes chopped
  • 5 cloves garlic
  • 1 inch ginger
  • 1 Serrano green chili
  • (0.75 teaspoon) salt to taste
  • 1/2 teaspoon (0.5 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 (0.25 teaspoon) asofetida (hing)
  • 1 cup (250 ml) water or more for desired consistency
  • 2 teaspoons oil

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

Nutrition Facts
Palak Tempeh (Tempeh In Spinach Tomato Curry) Vegan
Amount Per Serving
Calories 258 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 118mg5%
Potassium 788mg23%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 5g6%
Protein 14g28%
Vitamin A 3840IU77%
Vitamin C 30.4mg37%
Calcium 119mg12%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: main course:India Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Chocolate Cake! Vegan
Strawberry Mango Molasses Mini Loaf »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Ema says

    March 11, 2014 at 2:51 am

    I made this tonight and it was a big hit with DH. And it really reminds me of pesto, maybe it was just the garlic and the fact that it was green. But still. I’m seriously tempted just to make the curry and put it over some noodles! Great recipe!

    Reply
  2. B says

    February 23, 2018 at 2:58 pm

    Love this~ I did not have the asofetida but it was still delicious. Thank you!

    Reply
  3. Sue says

    March 11, 2019 at 7:22 pm

    5 stars
    Thanks Richa; this was very good!!!!

    Reply
  4. Tarina says

    October 23, 2020 at 6:00 am

    5 stars
    Wholesome, delicious.

    Reply
    • Vegan Richa Support says

      October 23, 2020 at 9:55 am

      Awesome !!

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC