Turmeric Tempeh and Chickpea Curry

This turmeric tempeh and chickpea curry is a flavorful and healthy dish that is perfect for a weeknight meal. The tempeh and chickpeas provide a good source of protein, and the turmeric gives the curry a beautiful golden color and a slightly bitter flavor. The curry is also relatively easy to make, and it can be served over rice or your favorite grain.

This recipe was inspired by a trip I took to India a few years ago. I was traveling with a group of friends, and we were on our way to visit the Taj Mahal. Along the way, we stopped at a small village for lunch. We were served a delicious curry that was made with tempeh, chickpeas, and turmeric. I was so impressed by the flavor of the curry that I asked the chef for the recipe. He was kind enough to share it with me, and I have been making it ever since. I have adapted the recipe slightly over the years, but the basic flavors are the same. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 block tempeh, cubed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt

Instructions

1. Heat a large skillet over medium heat.
2. Add the tempeh and cook until browned on all sides.
3. Add the chickpeas, onion, garlic, ginger, curry powder, turmeric, and salt to the skillet.
4. Stir to combine and cook until the vegetables are tender, about 5 minutes.
5. Add 1 cup of water to the skillet and bring to a boil.
6. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
7. Serve over rice or your favorite grain.

Why It Works

• The tempeh and chickpeas provide a good source of protein.
• The turmeric gives the curry a beautiful golden color and a slightly bitter flavor.
• The curry is relatively easy to make.
• It can be served over rice or your favorite grain.