From Miss Rachel’s Pantry: Here’s Curry in a Hurry!

This is my favorite new dish! I’ve made curries in the past, but none as awesome as this! It’s perfect over rice or quinoa, and even great all by itself.  I add more liquid than you would for a stew/ traditional curry because I really love brothy stuff.  If you want this thicker, replace the one cup of water with 1/2 cup more coconut milk.

However you like it, you’ll love it topped with braised – then caramelized – tempeh. This recipe makes enough for 4.

Here we go. First the cast of veggie characters…

All together now, you’ll need:

– 2 cups light coconut milk (a can is usually 13 oz or so. you can use a can plus water to make 16 oz)

– 1 cup water

– 1 tablespoon minced fresh ginger

– 1 teaspoon chopped garlic

– 1/4 cup agave nectar

– 2 teaspoons salt

– 1-2 tablespoons red curry (more or less depending on your taste)

– 1/2 teaspoon black pepper

– 1 tablespoon onion powder

– 1 can of chickpeas, drained (or 1 and 1/2 cups rehydrated chickpeas)

– 1/2 cup dried lentils

– About 1/2 cup carrots, in rings

– 1 cup chopped raw sweet potato or Yukon gold potato (sweeties cook faster)

– Approx 1/2 cup corn off the cob (I just used one ear – feel free to use more)

– 1/4 cup fresh shelled peas (these dudes are organic)

– 1 1/2 cups baby bok choy, rinsed well and chopped


Add the liquids, ginger, garlic, agave, salt, curry powder, pepper and onion powder to a big pot. Mix well, then add the chickpeas and lentils. Bring to a boil and carefully add the carrots, sweet potatoes and corn. Let cook over a low boil for 15-20 minutes, until the potatoes are soft. While waiting, prepare quinoa or rice.

Once ready, add the peas and bok choy. Cook at a low boil for 5 minutes then remove from heat and cover.

If you want to make the tempeh, you’ll need:

– 1 block of three grain tempeh

– Approx 2 tablespoons balsamic vinegar

– 2 tablespoons tamari sauce (soy sauce or Bragg’s is okay, too)

– 1 teaspoon squeezed ginger

– Oil for the pan

– 1/4 cup agave nectar

How to make the tempeh:

Cut the tempeh in small triangles and arrange in the bottom of a dish. Pour the balsamic and tamari over the tempeh. Squeeze a piece of peeled ginger through a garlic press, and sprinkle the juice over the tempeh. Let marinate for at least 25 minutes in the fridge.

Heat a shallow layer of oil in a pan over medium-high heat, and once hot, add the tempeh. Cook 3 minutes on each side, then lower the heat to medium and drizzle the agave over the pieces. Cook for an additional 2-3 minutes on each side, making sure to coat evenly with the agave and keeping an eye on it so that it doesn’t burn.

You can make this with tofu instead of tempeh if you like. Just make sure to drain it really well before marinading.



Miss Rachel’s Pantry is a vegan personal chef, meal delivery, and catering company in Philadelphia, Pa, making real-deal homestyle food.  To contact her for more information, her blog and her website is:

Editors note: We at are delighted to have Miss Rachel’s Pantry provide these recipes for all of us!  If you can’t make them yourself, do yourselves a favor, those of you in the Philly area, call her to make something for you, and/or have her provide some healthy food for your next party or event.

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