
Cozy Winter Tempeh & Chickpea Curry (Therapy Gardens Recipe)
When the winter chill sets in, there’s nothing quite like a comforting curry to warm both body and soul. For those embracing plant-based meals—or simply looking to diversify protein sources—tempeh is a standout ingredient. Tempeh, made from fermented soybeans, boasts an excellent protein content and a rich, nutty flavor. It’s also gentler on digestion thanks to its fermentation process, making it a perfect addition to hearty stews and curries.
Below is our Therapy Gardens winter curry recipe featuring tempeh, chickpeas, and a flavorful mix of veggies. This dish serves about six, so it’s ideal for family dinners, meal prep, or cozy nights with friends. Pair it with brown rice or barley for extra fiber and a complete, comforting meal.
Why Tempeh?
High-Quality Protein: Offers a complete amino acid profile.
Rich in Probiotics: Fermentation introduces beneficial bacteria for gut health.
Nutrient-Dense: A good source of iron, calcium, and B vitamins.
Versatile & Flavorful: Absorbs seasonings and sauces beautifully, making it a standout in curries.
Therapy Gardens Winter Curry
Ingredients (Serves ~6)
2–3 cloves garlic, smashed in a mortar and pestle or roughly chopped
1 inch piece of ginger, minced
1 teaspoon garam masala or curry powder
1 block tempeh (usually 8 ounces), cut into bite-sized pieces
1 teaspoon curry mix (or an additional teaspoon of garam masala/curry powder)
2 seedless dates, finely chopped
1 small onion, minced (or 1 tablespoon dried onion)
1 small can crushed tomatoes (about 8 ounces)
1 cup small potatoes, halved
1 cup baby carrots, halved
1 cup chopped kale
4 stalks of celery chopped
1 can coconut milk (13.5 ounces)
1 can chickpeas (15 ounces), drained and rinsed
½ cup frozen peas
1 bay leaf (if available)
Salt and black pepper, to taste
Oil of choice (e.g., coconut oil or olive oil) for sautéing
Instructions
Sauté Aromatics
Warm 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
Add the onion (or dried onion), garlic, and ginger. Cook for about 3–5 minutes, until the onion becomes translucent and fragrant.
Spice It Up & Add Tempeh
Stir in 1 teaspoon garam masala (or curry powder) and 1 teaspoon curry mix (or the second teaspoon of garam masala/curry powder).
Add the tempeh pieces, tossing to coat them in the spices. Lightly brown the tempeh for 2–3 minutes to deepen its flavor.
Build the Curry Base
Stir in the crushed tomatoes and the chopped dates.
Cook for about 2–3 minutes, allowing the flavors to meld.
Add Vegetables & Chickpeas
Add the small potatoes, baby carrots, and chickpeas. Pour in the can of coconut milk.
If you have a bay leaf, drop it in now. Season with salt and pepper.
Stir well and bring the mixture to a gentle simmer.
Simmer & Add Peas and Kale
Cover the pot, reduce heat to low, and let the curry simmer for about 15–20 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to prevent sticking.
In the last 5 minutes, stir in the frozen peas and chopped kale.
Taste & Adjust
Remove the bay leaf if used.
Taste the curry and adjust seasoning with more salt, pepper, or extra curry powder to your preference.
Serve & Enjoy
Serve in bowls, either on its own or over brown rice, barley, or your favorite whole grain for added fiber and nutrients.
Garnish with fresh cilantro or a squeeze of lime juice, if desired.
Approximate Nutrition (Per Serving)
(Estimates based on 6 servings; values can vary with brand and ingredient substitutions.)
Calories: ~235
Protein: ~8 g
Carbohydrates: ~24 g
Fiber: ~7 g
Fat: ~12 g
Tip: Serving this curry with brown rice or barley will boost both the carb and fiber content, making for a heartier, more complete meal—perfect for staying cozy during the colder months.
Final Thoughts
This tempeh and chickpea curry is more than just comfort food—it’s a nutrient-packed, soul-warming dish that highlights the advantages of plant-based proteins. With the added potatoes, carrots, and kale, each spoonful boasts a harmonious balance of textures and flavors. Give this Therapy Gardens recipe a try the next time you crave something warm and satisfying, and enjoy the gentle, nourishing heat it brings on a frosty winter’s day!
Works great in the slow cooker or instant pot! If you do that, add the chickpeas and coconut milk in the last fifteen minutes.