Turmeric-Tempeh Coconut Curry
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Turmeric-Tempeh Coconut Curry is a delicious, 20-minute solution to easy weeknight cooking. This vegan, fiber-and-protein-packed main is kid-friendly and perfect for make-ahead meals.
  • 1 bunch lacinato kale, roughly chopped
  • 2 Tbsp. avocado oil (or any vegetable oil)
  • ¾ tsp. kosher salt
  • 1 (8-oz.) package tempeh, crumbled
  • 1 large shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp. Thai red curry paste
  • 1½ tsp. ground turmeric
  • ¼ tsp. freshly ground black pepper
  • 1 cup light unsweetened canned coconut milk
  • ¼ cup water
  • Juice of 1 lime
  • ½ cup fresh cilantro leaves
  • 4 cups cooked basmati rice
  • Greek yogurt, chopped cashews or peanuts, and finely chopped green onion for serving
  1. Place kale in a large bowl; add 1 Tbsp. of the oil and ¼ tsp. salt; massage into kale leaves until softened. Set aside.
  2. Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Add tempeh; cook 5 minutes, stirring occasionally, until browned. Add shallots and remaining ½ tsp. salt; cook, stirring occasionally, until softened, about 3 minutes.
  3. Reduce heat to medium. Add garlic, curry paste, turmeric, and black pepper; cook 2 minutes, stirring often. Add coconut milk and water; bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and cilantro.
  4. Divide rice evenly into each of 4 bowls. Top evenly with kale, followed by curry mixture (the hot curry with warm and wilt the kale). Top with a dollop of Greek yogurt, chopped nuts, and green onion, if desired.
Nutrition Information
Serving size: 1 bowl curry Calories: 455 Fat: 14 gm Saturated fat: 4 gm Carbohydrates: 64 gm Sugar: 1 gm Sodium: 465 mg Fiber: 9 gm Protein: 19 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/turmeric-tempeh-coconut-curry/