Coconut Curried Tempeh
Coconut Curried Tempeh
This recipe has been created and shared with us by Nichole Katherine
Ingredients
- 1 (or 2) packages Tootie's Tempeh (Curry Seasoned or Traditional), cubed into bites
- 1 broccoli head, chopped into florets
- 2 carrots, diced
- 1 cauliflower, chopped
- 2 potatoes, cut into chunks
- 1 cup of snow peas (ends chopped)
- 2 cups of spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 Tbsp lemongrassn (fresh or paste)
- 1 cup brown rice
Ingredients for Sauce (adjust for taste and desired thickness)
- 4 cans vegetable broth
- 1 can diced tomamtoes (14.5 oz)
- 1 can unsweetend coconut milk (13.5 oz)
- 1 can coconut cream (5.4 oz)
- 1 jar pre-made vegan coconut curry simmer sauce (optional, but recommended for extra flavor)
- 1/2 Tbsp red curry paste
- 1 Tbsp agave nectar
Spice ingredients
- 1 1/2 Tbsp curry powder
- 2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground cloves
- 1/4 ground ginger
- 1/2 Tbsp ground cumin
- 1/4 tsp allspice
- 1 tsp himalayan pink or sea salt
- 1/2 tsp chile flakes
Instructions
- Place tempeh cubes in air fryer at 325℉ for about 15 minutes, shaking bucket to stir pieces and evenly brown about every 3 minutes. Alternatively, you can saute the cubes in oil till lightly browned. Set to the side.
- Mix sauce ingredients on stove top at medium heat in a large pot.
- Add diced carrots, potatoes, and chopped cauliflower to cook first to softened, then lower heat to a simmer.
- Saute diced onions with minced garlic in oil while waiting. Add these to pot when fully cooked and onions are translucent.
- Add the rest of the veggies/herbs and cook till broccoli and snowpeas are cooked, but still have a little crunch and are broght green.
- Add the tempeh back in along with the spice ingredients and mix well.
- Simmer at low for a few more minutes. Serve over cooked brown rice.