Tempeh-cabbage curry is a comforting and hearty oil-free, plant-based dish. Perfect for lunch or dinner.
I had chickpea tempeh sitting in my fridge and I needed to use it up before it was too late. I was also very curious to try it out, as I had never bought chickpea tempeh before. Of course, any tempeh can be used in this curry recipe, should you not be able to get the chickpea version.
I also had an organic cabbage head that I desperately wanted to turn into a dish, so a tempeh-cabbage curry it was! This is a lazy curry as I used dried onions and garlic instead of fresh saving a lot of time on chopping and preparing.
This oil-free tempeh-cabbage curry is perfect with Romain lettuce or with steamed chard or kale.
Finally, please let me know in the comments below if you have any questions about my tempeh-cabbage curry. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Tempeh-Cabbage Curry with Chard
- Yield: 2 –3 servings 1x
Description
Tempeh-cabbage curry is a comforting and hearty oil-free, plant-based dish. Perfect for lunch or dinner.
Ingredients
- A handful of dried onion flakes
- 1 tsp. garlic powder or 1 tbsp. garlic chips
- 1 tsp. curry powder
- 1 tsp. turmeric
- 1–2 tsps. broth powder
- 2 celery stalks, finely chopped
- 2 medium carrots, chopped
- 1 sweet potato, cut into cubes
- 250g (8.8oz) tempeh
- 2 handfuls of chopped cabbage
- 2 tbsps. starch (potato or corn) + oat milk to thicken the curry
Instructions
- Put everything except cabbage and starch/oat milk into a pot. Add enough water to almost cover the ingredients. Bring to boil, mix well and simmer for 10 minutes.
- Now add cabbage and simmer until the cabbage is done (about 10 more minutes, depending on how big your cabbage chunks are).
- Mix the starch with some oat milk (add it gradually to avoid lumps) or with broth from the pot. Make sure you have a nice and smooth liquid without any lumps.
- Pour the mixture into curry stirring it at the same time. Keep stirring until it comes to boil again and then turn off the heat. Let it sit for 10 more minutes and you are ready to go!
- Serve with lettuce or steamed chard, pak choi (Chinese cabbage) or kale.
- Method: Boiling
Tips for my tempeh-cabbage curry:
Make a bigger batch and put it into your next day’s lunch box. Another problem solved.
Enjoy!
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.
