Tempeh, chickpea and cauliflower curry

I love the beautiful aroma that drifts through the house when I have a pot of curry simmering on the stove. All those delicious spices coming together to create a symphony of flavour. For me, its the ultimate winter comfort food. Though, give me curry any time of the year and I will joyfully devour it.



Recipe: Tempeh, chickpea and cauliflower curry


1 tbls coconut oil

1 onion (chopped)

2 cloves garlic (crushed)

1/2 bunch coriander (finely chopped)

1 tsp black mustard seeds

1 tsp cumin seeds

1 tbls ginger (grated)

1/2 tsp chilli flakes (optional)

1/2 head of cauliflower (separated into florets)

1 400g can of chickpeas (rinsed and drained)

1 300g pack tempeh

2 x 400g cans of diced tomatoes

1 tsp turmeric

1 tsp garam masala

2 tsp ground coriander 

2 tsp himalayan salt

1 tsp rapadura sugar

500ml vegetable stock

Cooked rice and fresh baby spinach to serve.



Steam tempeh for 10 min in a steaming basket over a pot of simmering water. Remove from steamer and chop into 2cm cubes.

Heat coconut oil over a low heat, add onions, garlic, chilli (if using) and cook until soft.

Add turmeric, garam masala, cumin, mustard seeds, ground coriander and season with salt.

Add canned tomatoes, stock, sugar, cauliflower and simmer for around 10 min stirring often.

Add chickpeas and tempeh and continue simmering for another 10 min adding more stock if needed, until cauliflower is cooked to your liking.

Remove from heat garnish with coriander.

Serve with cooked rice and fresh spinach.



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