Roasted Delicata Squash & Tempeh Curry

One of my new favorite winter dishes is this Roasted Delicata Squash & Tempeh Curry! Delicata squash is a great source of potassium and dietary fiber and contains magnesium, manganese, and vitamins C and B. Plus the bok choy adds a lot of folate, vitamin E, and beta carotene.

And tempeh is my FAVORITE vegan protein. It’s made from fermented soybeans and contains a whopping 31 grams of protein per cup. This dish is totally vegan and super tasty with flavorful ingredients like garam masala, coconut milk, and tamari.

8 oz Lightlife Tempeh, packaged

1 Delicata Squash

½ Onion, yellow, sliced

1 Red Bell Pepper, sliced

1-2 Baby Bok Choy, sliced

½ head Cauliflower florets, no stems

2-3 Shallots, sliced

½ – 1 can Coconut milk, shaken

1 T Garam Masala

4 T Coconut Oil or Vegan Butter

1 T Tamari

2 cups Wild Rice, cooked

  1. Wash delicata squash and dry. Cut lengthwise in half to remove seeds with a spoon. Dispose of seeds. Cut into half-moon slices ¼-1/2” thick, consistent thickness to cook evenly.
  2. Coat with 1 Tbsp coconut oil or vegan butter and season generously with salt and pepper. Roast in the oven on a parchment-lined baking sheet for 15-20m until golden brown. No need to turn or shake. Remove from the oven and set aside.
  3. Cut tempeh into even sized cubes and coat with coconut oil or vegan butter. Lightly toss with 1 tsp of garam masala, sliced shallots, and season with salt. Cook in 1 Tbsp of oil or butter in a large pan on MED-HIGH until all sides are golden brown and slightly crispy on the outside. Add tamari to coat. Remove from heat and set aside.
  4. In the remaining 2 Tbsp of oil or butter, cook on MED-HIGH in a large pan to saute onions and red bell peppers until softened, adding 1 Tbsp garam masala. Cook for an additional minute and mix in coconut milk. Add cauliflower and bok choy cover to cook until both are fork-tender.
  5. Let’s plate! Take your squash, tempeh, and curry sauce with veggies and serve over wild rice. Enjoy with a nice cup of mint tea.