One-Pot Pumpkin Tempeh Curry — Tasty Minus The Fuss!
Mains & Sides

One-Pot Pumpkin Tempeh Curry — Tasty Minus The Fuss!


11 June 2018


I personally love one-pot dishes that soothe the soul while nourishing the body. This simple curry is packed with flavour while being rich in protein, fibre, vitamin A and C among many other nutrients.

It is the perfect accompaniment to those heavy meat-laden Eid Mubarak dishes so that the buffet spread is more balanced and your vegetarian guests have  a delicious treat.

Recipe: Pumpkin Tempeh Curry


  • 1 tsp olive oil
  • 1 onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • ½ cup vegetable broth
  • ½ cup coconut milk
  • ½ cup pumpkin, cubed
  • 1 packet tempeh, cubed
  • 1 tbsp curry powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 pinch turmeric powder
  • ½ tsp chili powder
  • Lemon, to taste
  • Salt and pepper, to taste
  • 1 handful coriander leaves



    1. In a pot heat the olive oil and sauté the onion and garlic until translucent.
    2. Add in the pumpkin and the curry powder, coriander, cumin, turmeric and chili powder and stir until the heat toasts the spices and they turn fragrant.
    3. Add in the vegetable broth and coconut milk and bring to a boil.
    4. Reduce to a simmer. Cook for about 5 mins until the pumpkin softens then add in the tempeh. Simmer for another 15 mins until all the flavours have blended and the pumpkin is breaking down to make a thicker curry.
    5. Squeeze in some lemon juice and season with salt and pepper.
    6. Add fresh coriander leaves to serve.