Christina's 30-Minute One Pot Vegan Curry

This meat-free Indian inspired curry is fast and flavorful. The vegetables in this dish are packed with fiber and vitamins, while the tempeh provides a huge hit of protein. Tempeh is made from fermented soybeans and often has other grains mixed into it during processing. The texture is very different than tofu; it is very firm and can be crumbled or diced. It’s a great alternative to meat because it contains all nine essential amino acids that are needed to build and repair muscles. Unlike meat, tempeh is an excellent source of fiber.

Ingredients

• 1/2 large onion, diced
• 2 tablespoon curry powder
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3-4 cloves of garlic, finely chopped
• 1 Japanese eggplant (or small regular eggplant), chopped
• 1-2 small zucchini, chopped1/2 tsp salt
• 1 small yellow squash, chopped
• 1 (8-12 oz) package unflavored tempeh*, crumbled
• 1 can light or full fat coconut milk

Instructions

1. In a medium sized pot, sauté onions in a bit of olive oil until soft.
2. Add spices and garlic, cook for 1 minute.
3. Add chopped eggplant, zucchini and squash. Sauté for 5 minutes, stirring occasionally. Place a lid on pot and cook over medium heat for additional 5-10 minutes, until veggies are tender.
4. Add crumbled tempeh and coconut milk, simmer uncovered for 5 minutes.

5. Serve with cooked brown rice or whole grain naan bread.

   *You can substitute tempeh for garbanzo beans (chickpeas) if preferred.