Dinner

Tempeh and Spinach Curry with Basmati

Name: Tempeh and Spinach Curry with Basmati
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 120 g Tempeh, in 2 cm cubes; 1 tbsp (15 g) Indian curry paste; 80 g Onion; 2 cloves, about 6 g Garlic; A thumb, grated Fresh ginger; 200 g Chopped tomatoes, tinned; 150 g Spinach; 50 g Greek yogurt, 0% fat; Half a teaspoon Garam masala; A handful Fresh coriander; 100 g Cooked white rice

Tempeh cubes browned and simmered in a tomato and curry paste sauce with a lot of spinach wilted in, yogurt stirred through, and rice on the side. 543 kcal.

Calories: 543kcal
Protein: 39g
Fat: 18g
Carbs: 60g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Milk
Soya

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Recipe in pictures

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Tempeh and Spinach Curry with Basmati, plated and ready to serve. — The finished recipe. Tempeh and Spinach Curry with Basmati

Ingredients 1 to 6 for tempeh and spinach curry with basmati arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Tempeh, in 2 cm cubes. 1 tbsp (15 g) Indian curry paste. 80 g Onion. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. 200 g Chopped tomatoes, tinned

Ingredients 7 to 11 for tempeh and spinach curry with basmati arranged separately on a dark worktop. — Ingredients 7 to 11. 150 g Spinach. 50 g Greek yogurt, 0% fat. Half a teaspoon Garam masala. A handful Fresh coriander. 100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

Tempeh and Spinach Curry with Basmati, preparation step 1: Fry the tempeh cubes in a dry non-stick pan over a medium-high heat for five minutes, turning, until browned. Set aside. — Step 1. Fry the tempeh cubes in a dry non-stick pan over a medium-high heat for five minutes, turning, until browned. Set aside.

Tempeh and Spinach Curry with Basmati, preparation step 2: Add the curry paste and the onion to the pan and cook for six minutes in the paste's own oil, until the onion is soft. Add the garlic and ginger for a minute. — Step 2. Add the curry paste and the onion to the pan and cook for six minutes in the paste's own oil, until the onion is soft. Add the garlic and ginger for a minute.

Tempeh and Spinach Curry with Basmati, preparation step 3: Add the tomatoes and a splash of water and simmer for ten minutes. Return the tempeh, then add the spinach a handful at a time until it has all wilted in. — Step 3. Add the tomatoes and a splash of water and simmer for ten minutes. Return the tempeh, then add the spinach a handful at a time until it has all wilted in.

The finished tempeh and spinach curry with basmati. — Step 4. Off the heat, stir in the yogurt and garam masala. Coriander over, rice alongside.

01 / 07

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Ingredients

Tempeh, in 2 cm cubes120 g
Indian curry paste1 tbsp (15 g)
Onion80 g
Garlic2 cloves, about 6 g
Fresh gingerA thumb, grated
Chopped tomatoes, tinned200 g
Spinach150 g
Greek yogurt, 0% fat50 g
Garam masalaHalf a teaspoon
Fresh corianderA handful
Cooked white rice100 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.

Method

Fry the tempeh cubes in a dry non-stick pan over a medium-high heat for five minutes, turning, until browned. Set aside.
Add the curry paste and the onion to the pan and cook for six minutes in the paste's own oil, until the onion is soft. Add the garlic and ginger for a minute.
Add the tomatoes and a splash of water and simmer for ten minutes. Return the tempeh, then add the spinach a handful at a time until it has all wilted in.
Off the heat, stir in the yogurt and garam masala. Coriander over, rice alongside.

Worth knowing

The curry paste carries 3 g of oil in a tablespoon, which is enough to cook the onion in. No further oil is needed and none is listed.
A hundred and fifty grams of spinach looks absurd raw and cooks down to a few spoonfuls. It is 35 kcal and gives the sauce its body.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.