Vegetarian Savory Pork Curry
Experience the bold, aromatic flavors of a classic curry with a vegetarian twist in this mouthwatering Vegetarian Savory Pork Curry. Featuring tempeh as a plant-based protein alternative, this hearty dish is simmered in a rich coconut milk and vegetable broth base, infused with an enticing blend of curry powder, garam masala, turmeric, and fresh ginger. Packed with nutrient-dense vegetables like sweet potatoes, zucchini, carrots, and spinach, this curry is as nourishing as it is flavorful. Ready in just one hour, it’s an easy weeknight dinner that feels indulgent yet wholesome. Served with a sprinkle of fresh cilantro and a squeeze of lime, this vegetarian curry is perfect over steamed rice or with warm naan bread for a satisfying, spice-filled meal. Ideal for those seeking a vegan curry recipe or a plant-based take on a hearty comfort food classic!
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Recipe Information
Ingredients
- 14 ounces tempeh
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 2 medium carrot, sliced
- 1 medium zucchini, sliced
- 1 large sweet potato, cubed
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups spinach leaves
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Begin by cutting the tempeh into bite-sized cubes.
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Once the oil is hot, add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Toss in the red bell pepper, carrots, zucchini, and sweet potato cubes, stirring well to combine.
Pour in the coconut milk and vegetable broth, stirring well.
Add the curry powder, ground cumin, garam masala, turmeric, salt, and pepper, and mix until the vegetables and tempeh are well coated with the spices.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 30 minutes, or until the sweet potatoes are fork-tender.
In the last 5 minutes of cooking, add the spinach leaves, allowing them to wilt into the curry.
Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
