Slow-Cooker Tempeh Curry with Cauliflower

Total Time
7 hours 10 minutes
Serving Size


  • 1 cup coconut milk
  • 1 can (15 ounces) unsweetened pumpkin puree
  • 2 cups vegetable broth
  • 1 inch fresh ginger, peeled and grated
  • 2 tablespoons curry powder
  • 1/2 cup chopped onion
  • 1 large russet (baking) potato, diced with skin on
  • 1/2 head cauliflower, broken into florets
  • 1 package (8 ounces) tempeh, cut into 1/2-inch squares
  • 2 cups green peas, thawed
  • 1 cup cooked rice
  • fresh basil leaves (optional)
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  1. Combine the coconut milk, pumpkin puree, broth, ginger, curry powder, and onion in a large slow cooker, stirring to mix. Add the potato, cauliflower, and tempeh, stirring to coat in the sauce. Cover and cook on low for 7 hours. Fold in the peas and serve over rice. Garnish with basil leaves, if desired.

Nutritional Information

  • Calories: 1189kcal
  • Calories From Fat: 356kcal
  • Calories From Satfat: 223kcal
  • Fat: 40g
  • Total Sugars: 20g
  • Carbohydrates: 172g
  • Saturated Fat: 25g
  • Sodium: 3369mg
  • Protein: 49g
  • Potassium: 2937mg
  • Dietary Fiber: 24g
  • Gram Weight: 1244g