Curried Cauliflower and Tempeh Bowl
This easy one pot dish features tempeh and cauliflower with a fragrant spice blend of cumin, coriander, paprika and curry powder. You'll love this vegetarian main.
- 1 teaspoon olive oil
- ½ medium red onion thinly sliced
- 2 cloves garlic minced
- 1 head cauliflower cut into bite-sized pieces
- 8 oz tempeh cut into 1/4-inch cubes
- ¼ cup raisins
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon curry powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ½ Tablespoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup reduced sodium vegetable broth
- 1 bay leaf
- ¼ cup chopped fresh basil
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tempeh, raisins, spices, salt, pepper, vegetable broth and bay leaf.
Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about fifteen minutes. Uncover and continue to cook until broth reduces by half, about five minutes.
Remove from heat and remove bay leaf. Garish with fresh basil and serve with a whole grain like brown rice or quinoa.
Serving: 1/4 servings | Calories: 185kcal | Carbohydrates: 33g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 972mg | Potassium: 959mg | Fiber: 8g | Sugar: 10g