Vegetarian Savory Pork Curry

Discover the irresistible flavors of this Vegetarian Savory Pork Curry, a plant-based twist on a classic favorite that swaps pork with hearty tempeh for a protein-packed, wholesome dish. Bursting with vibrant vegetables like red bell pepper, sweet potato, zucchini, and spinach, this curry is simmered in a creamy coconut milk and spiced with a fragrant blend of curry powder, garam masala, and turmeric. The recipe is easy to prepare, requiring just 20 minutes of prep time and 40 minutes to cook, making it perfect for busy weeknights. Serve it hot with a refreshing garnish of fresh cilantro and a squeeze of zesty lime for a comforting and flavorful meal that’s both nourishing and satisfying. Ideal for vegans and vegetarians, this savory curry is sure to impress with its rich taste and colorful presentation!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by cutting the tempeh into bite-sized cubes.

Step 2

In a large pot or Dutch oven, heat the coconut oil over medium heat.

Step 3

Once the oil is hot, add the chopped onion and sauté for about 5 minutes until translucent.

Step 4

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 5

Toss in the red bell pepper, carrots, zucchini, and sweet potato cubes, stirring well to combine.

Step 6

Pour in the coconut milk and vegetable broth, stirring well.

Step 7

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.

Step 8

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.

Step 9

In the last 5 minutes of cooking, add the spinach leaves, allowing them to wilt into the curry.

Step 10

Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(2153.7g)

Amount per serving	% Daily Value*
Calories	1757.2

Total Fat 79.6g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7395.7mg	0%
Total Carbohydrate 192.5g	0%
Dietary Fiber 28.5g	0%
Total Sugars 65.7g
Protein 99.1g	0%

Vitamin D 0IU	0%
Calcium 791.0mg	0%
Iron 29.2mg	0%
Potassium 5341.0mg	0%

*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.

Source of Calories

Fat: 38.0%

Protein: 21.1%

Carbs: 40.9%