Vegan Saag Tempeh Curry

I made a vegan saag tempeh curry! This dinner recipe is delicious and soothing. Remember how I told you about Bumi tempeh in my article about food news of April 2020? I found the recipe of this tempeh curry on their website and I loved it so much that I decided to share it on my page as well.

The tempeh from Bumi is made from lupine which is grown in Europe. So it’s very sustainable. They’ve got Mexican, Asian and Indian spiced tempeh. I used the Asian style tempeh to make a delicious tempeh bowl. And the Indian tempeh is great to make this vegan curry.
Normally you need to add a lot of herbs and spices to make curry (like in this vegetarian curry), but because the tempeh is already marinted you don’t need to add much at all. The tempeh is already full of flavor.
You can buy the Bumi tempeh at Ekoplaza, Marqt and most organic supermarkets in the Netherlands and at Bio-Planet in Belgium.

Recipe vegan saag tempeh curry

Ingredients (for 2 people):
150-200g basmati rice
2 naan breads
1 BUMI tempeh Indian spiced
(coconut) oil
1 onion
2 garlic cloves
250g (thawed deep freeze) spinach
1 large (meat) tomato
100 ml coconut milk
1 tbsp garam masala
1/2 tbsp finely chopped fresh ginger
1/2 tbsp cumin powder
1 tbsp lemon juice

Cut the onion into rings and finely chop the garlic.
Heat a pan with the (coconut) oil and shortly fry the onion and the garlic. After a few minutes, add the garam masala, fresh ginger and cumin powder and fry on low heat.
Meanwhile, cut the tomato into small cubes. Add the (thawed) spinach and the tomato pieces to the pan. Fry for 5 minutes. Add the coconut milk, lemon juice, and optionally salt and/or pepper. Stir, let simmer on low heat.
Cook the rice and prepare the naan bread according to the instructions on the packaging.
Add the tempeh to the spinach sauce and let it simmer gently so that all the flavours can be absorbed. If the sauce gets too thick, add a little water.
Not spicy enough? Add more herbs. Serve the dish with the rice and naan bread.