Tempeh Yellow Curry

Print

With ImageWithout Image

Tempeh Yellow Curry

We're on a curry kick, hope you like this one too! Courtesy Kristen Wood

Ingredients

• 1 Tbsp avocado oil
• 1 (8 oz) package Tootie's Tempeh, cubed (Trad. or Curry)
• 1 medium onion, diced
• 1-inch knob fresh ginger, minced
• 6 cloves garlic, minced
• 1 Tbsp yellow curry powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coconut sugar (or equal)
• 1 tsp ground coriander
• 1/4 tsp red chili flakes
• 1/4 tsp ground black pepper
• 13.5 oz can full fat coconut milk
• 1 cup water
• 1 1/2 cups fresh mixed vegetables of choice
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp lime juice
• Salt to taste

Instructions

1. In a large skillet over medium-high heat, add oil and tempeh cubes. Saute until golden and crispy on each side. Set the tempeh aside.
2. Reduce the heat to medium. Add the ginger, onion and garlic. Saute until the onions have softened and the garlic is slightly toasted. Add spices and sugar. Saute for 2 minutes longer, stirring frequently, until the spices smell fragrant.
3. Add the coconut milk and water and stir to combine. Add the vegetables and then increase the heat to bring the mixture to a boil. Reduce to a simmer for 5-10 minutes depending on how cooked you want the veggies. Add the tempeh, cilantro and lemon juice. Salt to taste. Simmer for 2 more minutes.
4. Serve over cooked basmati rice and garnish with cilantro and lime.

Did you make this recipe?

Tag @tootiestempeh on instagram and hashtag it #