This high-protein vegan curry featuring tempeh and kale is a nutritious, satisfying dish that’s perfect for those seeking plant-based options without compromising on protein or flavor.
Packed with nutrient-dense ingredients, this curry offers a hearty meal loaded with fiber, vitamins, and essential minerals.
The base of the curry starts with sautéed onions, garlic, and ginger in a splash of oil until aromatic. Add a mix of bold spices such as turmeric, cumin, coriander, and smoked paprika for a deep, earthy flavor.
To create a rich sauce, stir in diced tomatoes and coconut milk, letting the mixture simmer into a creamy, fragrant curry base.
Tempeh, a fermented soy product rich in protein, provides a firm, meaty texture. Cut the tempeh into bite-sized cubes and lightly pan-fry before adding it to the curry. This step enhances its flavor and adds a subtle crispiness.
Kale, a nutritional powerhouse, brings a vibrant green color and a slightly bitter note that complements the creaminess of the curry. Wash and chop the kale into small pieces, then stir it into the simmering curry. The leaves will soften and absorb the flavorful sauce.
For extra depth, consider adding chickpeas or lentils alongside the tempeh. These legumes enhance the dish’s protein content and create a heartier texture. Adjust the spice levels with chili powder or fresh chili, based on your preference.
Finish the curry with a squeeze of fresh lemon or lime juice and a sprinkle of chopped cilantro for brightness. Serve it over quinoa, brown rice, or with whole-grain flatbread for a complete and balanced meal.