Palak Tempeh (Tempeh in Spinach Tomato Curry). A creamy, flavorful curry that’s quick to prepare and perfect for weeknights. Vegan and gluten-free recipe. Jump to Recipe
Palak Paneer or Saag Paneer—cottage cheese in a spinach or greens curry—used to be a go-to weekend dish. With dairy out of the picture, tempeh makes a terrific substitute. This version produces a creamy, versatile curry; you can swap or add tofu, peas, or whole cashews for variety.
“Saag” refers to the greens-based curry itself; remove the tempeh and you have a simple saag. Saag can be served plain or with additions such as potatoes, paneer, chickpeas, kofta (vegetable fritters), tofu, or tempeh.
The photos here are slightly less green than the dish typically appears. I had to improvise after losing my frozen spinach, so I used about 1.5 cups of fresh spinach. Still delicious—this is a frequent quick dinner in our house, so photos are often an afterthought.
Palak Tempeh (Tempeh In Spinach Tomato Curry) Vegan
5 from 5 votes
By: Vegan Richa
Prep: 5
Cook: 45
Total: 50
Servings: 2 servings
Course: Main Course
Cuisine: Gluten-free, Vegan
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Palak Tempeh (Tempeh in Spinach Tomato Curry). A creamy and delicious curry that’s quick and great for weeknights. Vegan and Gluten Free Recipe.
Ingredients
- 2-3 cups spinach, chopped (fresh or frozen, thawed)
- 2 tomatoes, chopped
- 5 cloves garlic
- 1 inch ginger
- 1 Serrano or green chili
- salt, to taste
- 1/2 teaspoon raw sugar or sweetener
- 1 teaspoon Kashmiri or regular garam masala (or 1/4 tsp each cinnamon, clove, nutmeg, cardamom + 1 bay leaf)
- 4 oz organic tempeh (about 3/4 cup chopped)
- 2 tablespoons cashews, soaked 1 hour (adjust for desired creaminess)
- 1/4 teaspoon asafetida (hing)
- 1 cup water or more for desired consistency
- 2 teaspoons oil
Instructions
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Blend the spinach, garlic, ginger, chili and tomatoes with a little water into a smooth puree. Set aside.
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Blend the soaked cashews with a little water to make a cashew cream. Keep aside.
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Heat oil in a large pan over medium heat.
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Add the garam masala (or spice mix) and asafetida and cook briefly for about 1 minute to bloom the spices.
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Stir in the spinach-tomato puree, salt, and sugar. Mix well.
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Add the chopped tempeh and simmer on low for 20–25 minutes, until the curry thickens and starts to pull away from the edges of the pan.
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Stir in the cashew cream and add water to reach your preferred consistency. Taste and adjust salt and spices.
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Cook for another 6–7 minutes on medium-low until the curry comes to a gentle boil and is well combined.
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Serve hot with Indian flatbreads like roti or naan, and a simple sliced tomato salad or pickles. Variation: use 1 cup spinach and 1 cup mustard greens or collard greens for a different flavor.
Notes
Nutritional information is based on one serving.
Nutrition
Calories: 258kcal
, Carbohydrates: 20g
, Protein: 14g
, Fat: 15g
, Fiber: 3g
, Carbohydrates: 20g
, Protein: 14g
, Fat: 15g
, Fiber: 3g
Nutrition information is automatically calculated and should be used as an approximation.
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