Tempeh with Hot Pumpkin Curry and Basil Pesto

Seasoning pumpkin purée with spices is a surefire way to improve the flavor. Pumpkin works wonders with the basil and subtle flavors of pine nuts along with full of bold flavours coming from birds eye chili and coriander, can be served with plant based meat alternatives and common base ingredients can be oats, rice or pasta.

serves 3

250 g tempeh
1 cup rice + 1 1/4 cup water
1 chili pepper sliced to serve

Tempeh marination
1 cup water
2 tbsp tamari
1 tbsp agave
1 tbsp grated ginger

For the pumpkin curry
200 g pumpkin cubed
2 tbsp olive oil
1 onion chopped
3 chili pepper
4 garlic cloves
1 cup water
1 tsp ground coriander
1 tsp himalayan salt

For the pesto
50 g basil
2 tbsp olive oil
1 tbsp lemon juice
1/4 cup pine nuts or cashews
3 garlic cloves minced
1/2 tsp himalayan salt

1. In a deep container, mix marination ingredients. Cut your tempeh into cubes. Add into marination liquid. Let it sit in the fridge overnight.
2. Place all pumpkin curry ingredients except water in a pot, cook on medium heat for 2-3 minutes until gets colour. Then add the water and cook until pumpkins absorb water content and soft enough. Transfer mixture in a blender, blend until smooth. Transfer back to the pot.
3. Place tempeh along with marination liquid in a pan, cook until all water evaporates, then slightly fry all sides of tempeh on the pan.
4. Cook your rice according to package instructions.
5. To make pesto, pulse the pine nuts or cashews, salt, lemon juice, and garlic in a small food processor until they’re finely chopped. Add the basil and pulse again. Next, drizzle in the olive oil with the food processor blade still running. Transfer mixture in a small pan, heat for 2-3 minutes.
6. Pour pumpkin sauce over the tempeh and stir together to coat.
7. Serve your rice along with pumpkin coated tempeh, basil pesto and hot chili pepper on top.