Curry Tempeh

Ingredients

• Tempeh3/4 cup (120 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Hot Peppers1/4 count (11 g)
• Carrot1/4 medium (15 g)
• Coconut Milk1/2 cup (120 ml)
• Curry1/2 teaspoon (1 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the tempeh into bites.

2. 2

   Step 2

   Preheat a deep pan with oil over medium heat.

3. 3

   Step 3

   In the meantime, chop the garlic, onion and chili pepper. Slice the carrot.

4. 4

   Step 4

   Once the oil is heated, add the onion, garlic, chili pepper and carrot. Gently fry for 5 minutes.

5. 5

   Step 5

   Next, add the curry, turmeric and salt and pepper to taste. Stir the vegetables.

6. 6

   Step 6

   Add the tempeh bites, increase the heat and cook for about 8 minutes until browned. Be careful not to let it burn, if it starts getting dry, add some water or continue with the next step.

7. 7

   Step 7

   Add the milk while stirring from time to time.

8. 8

   Step 8

   Once lightly evaporated, serve hot. Optional: You can add some parsley or cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry Tempeh can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.