• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • 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 Instant Pot Cookbook(PREORDER NOW)
    • 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
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course:India

    Palak Tempeh (Tempeh in Spinach Tomato Curry)! Vegan

    Published: Jul 31, 2011 · Modified: Aug 2, 2018 by Richa 8 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 3 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.

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Chocolate Cake! Vegan
    Strawberry Mango Molasses Mini Loaf »


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    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. Rachelle

      April 05, 2021 at 1:32 am

      5 stars
      We improvised and used 2 red onions instead of garlic and 300g tempeh. Served with red rice, fresh tomato and pickled veg. Amazing!

      Reply
      • Vegan Richa Support

        April 06, 2021 at 12:05 pm

        red rice – nice and I love pickled veg!

        Reply
    2. Tarina

      October 23, 2020 at 6:00 am

      5 stars
      Wholesome, delicious.

      Reply
      • Vegan Richa Support

        October 23, 2020 at 9:55 am

        Awesome !!

        Reply
    3. Sue

      March 11, 2019 at 7:22 pm

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

      Reply
    4. B

      February 23, 2018 at 2:58 pm

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

      Reply
    5. Ema

      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

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    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

    Copyright © 2021 Vegan Richa