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Curried Tempeh & Mixed Vegetables


Serves: 2-4 people

Pacifys: vata (wind) and pitta (fire) doshas


1/2 head of cauliflower broken into small pieces

2 medium carrots sliced thin

3 small purple fingerling potatoes sliced thin

1/2 bulb fennel sliced thin

3 Tbs. olive oil

1 1/2 cups vegetable broth

1 package tempeh cubed

6 black peppercorns ground

2 tsp. cumin powder

1-2 tsp. turmeric powder

1-2 tsp. curry powder

Himalayan pink salt

1 red chili

1/4 tsp. hing

1 tsp. minced fresh ginger


1-2 scallions diced

avocado bites

1-2 tsp. ghee (for vegan skip the ghee)

optional: tahini sauce


In a pot of boiling water add 1 Tbs. of olive oil and 1/2 tsp. of Himalayan pink salt. Add cauliflower and cook until just soft. Strain and set aside.

In a large cooking pan set the heat to medium and add 2 Tbs. of olive oil and curry powder. Let the curry powder heat and stir so it blends with the oil. Add the tempeh and stir so it coats in the oil. Cook 5-10 minutes until light brown and toasted. Set this aside.

In the same pan on medium heat add 2 Tbs. of olive oil and stir in cumin, black pepper, chili, turmeric, hing and ginger. Let it cook for a minute. Remove chili. Add fennel and stir 5 mins covered. Add carrots and potatoes and stir. Cover and let it sit occasionally stirring for 10 mins. Once the carrots and potatoes are more soft you can add tempeh, cauliflower and vegetable broth then cover for 10 mins.

Serve with a garnish of avocado, scallions and ghee!


Love, Dayna

Ayurvedic Modifications

+To reduce the heat of the dish you can omit the chili and maybe add fennel powder or coriander powder. Both fennel and coriander powder are slightly sweet in taste and cooling.

+Because potatoes and carrots are root vegetables with sweet taste if you'd prefer to lighten up the meal I would try broccoli or zucchini instead of the potatoes.

+To increase the heat of the dish add in 1 tsp. fenugreek seed or 1 tsp finely chopped garlic.

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