Cauliflower and Tempeh Curry

I made this randomly in Perth because there was a change of dinner plans between when I heard about the initial plans and when I rocked up with the shopping. Happy accident. I had been meaning to recreate and record it since I got home and this afternoon I had a spare second and the right ingredients.

INGREDIENTS – serves 6-8

  • 1 clove of garlic, crushed
  • 1-2 cm ginger, grated or crushed
  • 1-3 T curry powder (depending on how hot you like it)
  • 1 T soy sauce
  • 1 bunch of coriander stems and roots, finely chopped.
  • 1 pack of tempeh – 300g (cubed)
  • 2 medium tomatoes, cut in sixths or eighths
  • 2 medium potatoes, cubed
  • 1/2 head of cauliflower, broken into florets
  • 8 or so silverbeat leaves roughly chopped (or 2 cups baby spinach)
  • 1 tin coconut milk / cream



  • In non stick fry pan dry fry garlic ginger and garlic briefly until fragrant and then add soy sauce and coriander roots, mixing until combined.
  • Add in tempeh and brown slightly.
  • Add in potato and cauliflower and fry for a few minutes stirring to stop it sticking.
  • Add coconut milk, tomatoes and spinach and bring to a simmer.
  • Simmer covered, stirring occasionally until vegetables are soft.
  • Remove cover to reduce sauce if desired.
  • Serve over rice or cauliflower rice or both.
  • Can be reheated (or frozen and reheated)

Clockwise from top: Brown rice and Cauliflower rice, mango pickle, dahl, cauliflower and tempeh curry, Jackfruit and chickpea curry. Centre accompaniments = cucumber, mango chutney with tomato, coriander and spring onion.


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