pumpkin tempeh garbanzo cinnamon spiced curry

This is one of my all time favorite and very easy to make dishes. Something about the spicy-ness of curry with the warm sweetness of the cinnamon makes my taste buds sing. Its delicious when eaten warm, and also doubles as a wrap filling the following day when its cold and leftover. You can use any type of bean (black, pinto, kidney, etc) and you could also play around with the veggies you decide to use. Carrots work well, as does kale. Broccoli is one of my favorites to use. Mushrooms not so much in this dish because they  release a lot of water and the consistency gets funky the following day.

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If you have the time, you can cook your pumpkin from scratch. Just bake it in the oven and then puree it. Butternut squash works very well for this, as do yams/sweet potatoes. But, since I did not have time yesterday, I went for the canned variety of pumpkin.


  • 4-5 cloves of garlic, minced
  • 1 onion, chopped
  • ~2 teaspoons coconut oil
  • 1 bunch of broccoli, chopped into bite sized bits
  • 1 can beans of choice (garbanzo and black are my favorites)
  • 1 block tempeh
  • about 1 cup pureed pumpkin (canned) or pureed butternut squash or sweet potato
  • cinnamon, salt, and curry powder to taste
  • a touch of molasses (1 or 2 teaspoons) (optional, but tasty)
  • water as needed


  • heat the oil in a pot. Brown the garlic and then add the onion. saute until the onion is starting to brown. 
  • add in the broccoli. you might have to add some water to the pot to prevent it from drying out. cover and cook, stirring occasionally. I like my broccoli on the mushy side, so I cooked mine for longer. If you are a fan of the crunchy broccoli, you clearly don’t need to cook it as long.
  • once the broccoli is at the desired consistency, drain and rinse the beans before adding them. crumble in the tempeh. cook this for 3-4 more minutes. again, you might have to add water to prevent pot-burning
  • add salt, curry powder, and cinnamon to taste. add the molasses too. Unfortunately I am completely unaware how much I used. Start with 1/2 teaspoon of each and go from there, is what I would say
  • finally, add the cup of pumpkin and a little more water. cook for another 4-5 minutes. The pumpkin will thicken as it cooks, so adjust with more water if you desire. Taste it again and add more seasonings if you wish.
  • enjoy warm right now, and in a wrap tomorrow!

its a wrap, folks! (punny, right?)

pumpkin curry


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