I improvised a meal last night and it turned out pretty well, so I decided to share it here with all of you. Try it out and let me know what you think! Of course, you should try improvising too – if you find yourself without the exact ingredients! Note: Measurements and instructions are approximations. :)

This dish turned out to have a wonderful sweet and savory balance – between the apples and blueberries, and the smokey maple bacon tempeh and curry. I’ve never tossed blueberries into a stirfry before, but I’ll definitely try it again!

Improv Score: 5/5

Tempeh Bacon and Apple Curry Stirfry

Maple Bacon Tempeh Curry Stirfry

1 pkg Tempeh Bacon (I used Maple Bacon Tempeh from Turtle Island)
1 clove garlic (minced)
1/2 onion (chopped) (sweet or white would be best)
1/2 red bell pepper (chopped)
8 grape tomatoes (halved)
1 apple (chopped) (try Braeburn or Fuji, or anything else that won’t turn mushy)
1/2 cup blueberries

For the sauce:
curry powder (I used a yellow curry on the sweeter side)
apple & onion jam (or most any other not-too-sweet jam or chutney)
1/8 tsp aniseed
1/4 tsp caraway seeds
sesame seeds
apple cider vinegar
olive oil

  1. In a skillet, prepare the tempeh as instructed by the packaging. Set aside.
  2. In the pan that you cooked the tempeh in, heat 1-2 tablespoons of olive oil over medium to medium high heat.
  3. Add the garlic to the oil, stirring frequently for about 30 seconds, or until the scent is released
  4. Add the onion and red pepper and saute until onion is nearly transparent, adding splashes of apple cider vinegar along the way as the pan dries out.
  5. Add a bit more oil to the pan, then stir in the apples and tomatoes. If it seems dry you can add more oil or apple cider vinegar. Saute.
  6. In a small bowl, mix about a half cup of water with an amount of curry that you feel comfortable with. (How much kick do you want?!)
  7. When apples start to brown, stir half of the curry mix into the pan along with the blueberries, aniseed, and caraway. Saute 2-3 minutes, or until curry is mostly absorbed.
  8. Next, add 2 tablespoons of your jam or chutney and half of the remaining curry mix. Stir and allow to mostly absorb. Repeat with 1-2 more tablespoons of jam and the remaining curry mix.
  9. Once curry is mostly absorbed, but still moist, divide the curry onto plates or bowls and sprinkle with sesame seeds.
  10. Enjoy!