Turmeric-Tempeh Coconut Curry
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.
Servings: 4 servings
Ingredients
- 1 bunch lacinato kale roughly chopped
- 2 Tbsp. avocado oil or any vegetable oil
- 3/4 tsp. kosher salt
- 1 8-oz. package tempeh, crumbled
- 1 large shallot finely chopped
- 2 garlic cloves minced
- 2 tsp. Thai red curry paste
- 1 1/2 tsp. ground turmeric
- 1/4 tsp. freshly ground black pepper
- 1 cup light unsweetened canned coconut milk
- 1/4 cup water
- Juice of 1 lime
- 1/2 cup fresh cilantro leaves
- 4 cups cooked basmati rice
- Greek yogurt chopped cashews or peanuts, and finely chopped green onion for serving
Instructions
- Place kale in a large bowl; add 1 Tbsp. of the oil and 1/4 tsp. salt; massage into kale leaves until softened. Set aside.
- 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 1/2 tsp. salt; cook, stirring occasionally, until softened, about 3 minutes.
- 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.
- 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
Serving: 1g | Calories: 455kcal | Carbohydrates: 64g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Sodium: 465mg | Fiber: 9g | Sugar: 1g