Pumpkin and Tempeh Curry – Flavour Sensation

pumpkin-and-tempeh-curry

This vegetarian curry Thermomix recipe is a really flavoursome meal that’s quick to make and very versatile.

As far as curries go, it’s pretty quick to make and is much healthier than ordering in. In fact you could probably make it and have it served up faster than you could order and receive an UberEats curry!

What is Tempeh?

Tempeh is *usually made from fermented soy beans. They are cooked then a starter culture is introduced and it’s all left to ferment. The end product is compressed into a block.

It’s a nutrient-dense food, high in protein, fibre, vitamins and minerals.

You can find in the fridge or freezer of most supermarkets nowadays. I highly recommend choosing organic tempeh, like this one, as soy is commonly genetically modified. However, organic ingredients are not.

*As above, tempeh is most commonly made from soybeans, however, it can be made from other legumes, like chickpeas. Soy-free tempeh is generally fairly difficult to come by.

There is one that has become more readily available in the last year or so, but I’ve bought it a couple of times and they’ve not been great experiences unfortunately.

Print Recipe
5 from 1 vote

Pumpkin and Tempeh Curry

This delicious vegetarian curry is mild, yet so very flavoursome!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Dairy Free, Egg Free, Gluten Free, Indian, Nut Free, Vegan, Vegetarian
Keyword: Thermomix pumpkin curry, Thermomix vegetarian curry, Vegetarian curry thermomix
Servings: 6
Calories: 335kcal

Ingredients

  • 150 g onion quartered
  • 4 garlic cloves 20g
  • 20 g olive oil or coconut oil
  • 2.5 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp mild paprika
  • 1/8 tsp ground cardamom
  • 400 g tin crushed tomatoes
  • 270 ml tin coconut cream
  • 50 g tomato paste
  • 1 tsp salt
  • 300 g butternut pumpkin diced 3cm
  • 200-300 g tempeh 2cm cubes (or 400g tin chickpeas, drained, rinsed)
  • 150 g frozen baby peas
  • rice or cauliflower rice torn coriander leaves, chapati, to serve

Instructions

  • Place onion and garlic in mixer bowl. Chop for 5 seconds/speed 5/MC on. Scrape down sides of bowl.
  • Add oil. Saute for 4 minutes/steaming temperature/speed 1/MC off.
  • Add coriander, cumin, garam masala, turmeric, paprika and cardamom, ensuring you place between the blades. Saute for 1 minute/steaming temperature/speed 1/MC off.
  • Set butterfly in place on blades. Add tomatoes, coconut cream, tomato paste and salt. Cook for 15 minutes/100/speed 1/MC on.
  • Add pumpkin and tempeh. Cook for 10 minutes/100/reverse/speed soft/MC on.
  • Add peas. Cook for 3 minutes/100/reverse/speed soft/MC on.
  • Serve in bowls with rice or cauliflower rice and chapati. Garnish with torn coriander.

Notes

1. Feel free to swap the pumpkin and tempeh for other ingredients such as sweet potato, chickpeas, cauliflower, broccoli, etc. If using harder veggies such as potato and/or carrots, increase cooking time at step 5 and cook until tender.
2. For those that eat chicken, my partner thinks it would be awesome in this. If using chicken, add at step 5 and ensure the chicken is cooked through before serving.
3. Nutritional info does not include serving suggestions.

Nutrition

Serving: 1serve | Calories: 335kcal | Carbohydrates: 26g | Protein: 12g | Fat: 23g | Saturated Fat: 15g | Sodium: 165mg | Potassium: 885mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5974IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 5mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Bek
Bek
3 years ago

One of my favourite Bexta recipes. So simple. So tasty. Protein and veggie packed. It’s rare to find a tempeh recipe on a mainstream blog and this one is worth it!

Gemma
Gemma
3 years ago

I love this recipe! Took me ages to try it, but now it is a regular in our house. I’m not keen on peas, so I usually add some broccoli florets instead. I’ve also made it with tofu if I don’t have tempeh. It’s a great base for adding a few extra veggies

Anna
Anna
4 years ago

Made this tonight as needed something quick. I was in a rush and it worked well. Tastes amazing and felling too. Like Kate i only had a can of 5 bean mix so used that. Also put in a whole can of coconut cream (400ml) but we liked the extra fluid. Served with cous cous.

Kate
Kate
4 years ago

Made this tonight. Used beans instead of tempeh, it was delicious and full of flavour. Thanks for a great recipe (again!)

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

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