Tempeh Pumpkin Curry
Pumpkin is typically associated with harvest time and Halloween, but it can be used year round in pies, muffins, cookies, and even curries like this. I created this recipe last night and was blown away by the amazing flavors… I definitely had seconds!
1 medium onion, sliced
4 cloves garlic, minced
6 large bok choy stalks (with greens), chopped
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
1 13.5oz can coconut milk
1 15oz can pumpkin puree
8oz tempeh, cubed
4-6 cups cooked basmati rice (brown or white)
Prepare rice in pot or rice cooker to yield 4-6 cups.
Heat a large skillet (again cast iron is my go-to) on medium and add a few tsp vegetable oil. Next, add the onion and cook for a few minutes until it begins to appear translucent.
Add the garlic and bok choy and cook for a few more minutes, stirring occasionally.
Add the cinnamon, turmeric, garlic powder, and onion powder and mix in well.
Next add the pumpkin puree and the coconut milk and stir in until evenly mixed. Let cook for 7-10 minutes, then salt to taste.
Place 1/2 to 1 cup of rice in a bowl and top with 1 cup of curry.