Over the years, I have been reducing my meat consumption because of the environmental impact. Eating meatless has become easier and easier as I find delicious recipes that I honestly crave. This Tempeh Chickpea Curry is one of my go-to recipes for a simple, meatless meal that is delicious, satisfying, and protein-rich.
I enjoy some variation of this recipe almost every single week, and I always have a can of coconut milk and chickpeas on hand. This recipe is one of my go-to dinners because it simply require one pack of tempeh, one can of coconut milk, one can of chickpeas, and a few additional seasonings. It’s so incredibly easy to make that I’m wondering why you’re still here reading, and you haven’t even started cooking yet. So, what are you waiting for!? Let’s get cooking!
Here’s what you’ll need…
8 oz tempeh
15 oz can chickpeas
15 oz can coconut milk
2 tbsp curry powder
2 tsp salt
2 tbsp olive oil
Directions:
- In a large skillet, preheat pan and oil to medium-high heat.
- Break up tempeh into bite-sized pieces and add to the hot pan. Stirring frequently, allow tempeh to crisp and become golden, about 5-6 minutes
- Add remaining ingredients to the saucepan and stir until curry powder is dissolved. Allow to simmer for 15-20 minutes, or until sauce becomes thickened.
- Serve Tempeh Chickpea Curry over rice and with roasted vegetables of choice!
- 8 oz tempeh
- 1 can chickpeas
- 1 can coconut milk
- 2 tbsp curry powder
- 2 tsp salt
- 2 tbsp olive oil
-
In a large skillet, preheat pan and oil to medium-high heat.
-
Break up tempeh into bite-sized pieces and add to the hot pan. Stirring frequently, allow tempeh to crisp and become golden, about 5-6 minutes
-
Add remaining ingredients to the saucepan and stir until curry powder is dissolved. Allow to simmer for 15-20 minutes, or until sauce becomes thickened.
-
Serve over rice and with roasted vegetables of choice!
