In a large skillet, sauté the shallots and garlic in two tablespoons oil, until fragrant about 3 minutes. Stir frequently to prevent burning.
Next, add in tempeh and mushrooms and allow to sautee until water released by mushrooms is mostly evaporated, about 10 minutes.
Add tempeh, mushrooms, shallots and garlic to a food processor along with the rest of the meatbalI ingredients and process until well combined. See photos if necessary.
Using a cookie scoop, scoop out about 3 tablespoon of the meatball mixture and form your meatballs (roughly 18-22 meatballs).
Bake in the oven on a silicone baking mat for 25 minutes flipping half way through. Bake for an additional 10 minutes for firmer meatballs. Allow to cool for 10-15 minutes before adding them in to your curry sauce.
Curry Sauce Instructions
Into the same skillet used for the meatballs, sauté the shallots in one tablespoon oil until soft and fragrant.
Add in the pumpkin puree, coconut milk, spices, tomato paste, and miso paste and stir to combine.
Allow curry sauce to simmer for 10-15 minutes.
After 15 minutes, add in meatballs and fully coat them in the curry.
Serve immediately over rice or lentils with sauteed kale and pomegranate arils.
If you plan on making this for meal prep, I recommend storing the curry and meatballs separately. These meatballs are much softer than traditional (more like a falafel) and will not hold their shape if stored in curry.
You could also make this curry and serve with 3 cups chickpeas instead of meatballs, if desired.
Pumpkin Curry with Tempeh Mushroom Meatballs
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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