Tempeh and Zucchini Curry in Pita Pockets

by Daniel

Tempeh and Zucchini Curry in Pita

Somewhere near the middle of the day I began to feel hungry and wandered into the kitchen.  We had some tempeh, zucchini and pita pockets from a local bakery.  Angela suggested these tempeh curry pockets and so we began.  This is loosely based on a recipe I found a while ago but we made some changes to simplify it.  These things are really delicious and pretty easy to prepare.

Recipe: Tempeh and Zucchini Curry in Pita Pockets


  • 2 T vegetable oil
  • 1/2 t cumin seeds
  • 1/2 t mustard seeds
  • 2 garlic cloves (minced)
  • 1/2 large white onion (chopped)
  • 2 t curry powder
  • 1/2 t chili powder
  • 1/4 t salt
  • 1 zucchini (diced)
  • 8oz tempeh (diced)
  • 1 tomato (diced)
  • 1 T tomato paste
  • 1/2 t garam masala
  • 1/2 t curry powder
  • Pita bread


  1. Heat vegetable oil in large skillet over medium-high heat.
  2. Add cumin and mustard seeds and fry them until they begin to pop. (About 2 minutes)
  3. Add garlic and onion and stir to coat. Cook until onions soften. (About 10 minutes)
  4. Add chili powder, 2 t of curry powder, salt, zucchini, tempeh, tomatoes and tomato paste. Stir well to distribute ingredients. Cook, stirring occasionally, until zucchini is cooked but still crunchy. (About 15 minutes)
  5. Add garam masala and the other 1/2 t curry powder. Stir well and cook for another minute.
  6. Serve it in a warm pita. (I like it topped with tofutti sour cream.)

Cooking time (duration): 30

Number of servings (yield): 4

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