| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 398 | 20g | 3g | 40g |
| sugars | fibre | protein | salt |
| 7g | 11g | 20g | 0.8g |
Why I Love Spanish Tempeh Scramble with Spinach, Tomato and Curry Spices
When I think of the quintessential fusion dish that bridges my Californian upbringing with my Indian heritage, my mind instantly goes to my Tempeh Scramble with Spinach, Tomato and Curry Spices. This hearty, flavorful scramble is a testament to how beautifully these two seemingly disparate cuisines can meld together.
Finding Inspiration
While there isn’t always an inspiring chef behind each of my recipes, this particular creation was heavily influenced by the innovative cooking of Chef Maneet Chauhan. Her mastery of Indian flavors paired seamlessly with a global culinary perspective resonated with my own goals in the kitchen. I found that by combining the traditional spices and nutrient-rich ingredients of Indian cuisine with the approachability of a Spanish-style tempeh scramble, I could create a truly special dish.
A Fusion That Feels Just Right
The magic of this Tempeh Scramble with Spinach, Tomato and Curry Spices lies in its ability to celebrate the bold flavors of Indian cooking, while presenting it in a familiar Spanish format. The punch of curry powder lifts the earthy tempeh, the fresh spinach adds a touch of California’s farm-to-table spirit, and the diced tomatoes evoke memories of rustic Spanish tapas.
If you’re looking for dishes that complement the tempeh scramble, a side of guacamole with a squirt of lime, or an Indian-style raita (yogurt with cucumber and herbs) will cool your palate and add a creamy texture. Additionally, a warm stack of naan or soft tortillas makes an excellent accompaniment, nodding to both the warmth of Indian chapatis and the casual, wrap-it-up-and-go mentality of Californian cuisine.
At its heart, this recipe embodies what I love about cookery – the ability to break down barriers and create something new, exciting, and deeply satisfying. Whether you’re a seasoned chef or a beginner in the kitchen, I hope you enjoy making and eating this dish as much as I do. Bon appétit!
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 bell peppers, diced
- 2 medium tomatoes, diced
- 1 pound tempeh, crumbled
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon sea salt, or to taste
- 4 cups fresh spinach, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 6 large whole wheat tortillas or wraps (optional)
Method
Step One
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the finely chopped onion, minced garlic, and diced bell peppers. Sauté these until the onion becomes translucent and the peppers soften, about 5-7 minutes.
Step Two
In the same pan, add the crumbled tempeh and diced tomatoes. Mix everything well and let it cook for another 5 minutes.
Step Three
Mix in the spices, including the cumin, turmeric, smoked paprika, curry powder, fresh ground black pepper, and sea salt. Stir the ingredients well so that the spices evenly coat the tempeh and vegetables in the skillet.
Step Four
Add the fresh, chopped spinach to the skillet. Stir in the spinach until it wilts and mixes in with the rest of the ingredients, approximately 2 minutes.
Step Five
Take the skillet off the heat after all ingredients are well mixed and cooked. Next, sprinkle over the chopped fresh cilantro if desired and mix it in.
Step Six
Finally, if desired, serve the scramble in large whole wheat tortillas or wraps. You can also enjoy the scramble on its own. Serve while hot and enjoy your Tempeh Scramble with Spinach, Tomato, and Curry Spices!
