Hollisters
Tempeh Curry
4 servings
servings5 minutes
active time40 minutes
total timeIngredients
1 medium red onion, cut into medium dice
1 red bell pepper, ribs and seeds removed, cut into medium dice
About 2 tablespoons neutral oil (like avocado or refined coconut), divided
1/4 teaspoon fine sea salt and freshly ground black pepper
One 8-ounce block tempeh
2 tablespoons soy sauce, divided
3 tablespoons Thai red curry paste
One 13-ounce can unsweetened full-fat coconut milk
2 tablespoons natural peanut butter
2 tablespoons lime or lemon juice
1 teaspoon maple syrup or honey
1 large Yukon gold potato (8 ounces), cut into 1/2-inch chunks
Cilantro or Thai basil, for serving (optional)
Directions
Preheat the oven to 425ºF.
Place onions and bell peppers on a large baking sheet. Add 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss to coat and arrange in a single layer. Roast until the vegetables are golden, tossing once halfway through, 20 to 25 minutes.
Meanwhile, crumble the tempeh into small bits and place in a medium pot with 1/2 cup water. Set over medium heat and bring to a simmer. Cook until the water has evaporated, about 5 minutes. Add 1 tablespoon of oil and cook, stirring occasionally, until browned, 5 to 8 minutes. Finally, add 1 tablespoon soy sauce and stir to coat. Remove from the pot and set aside.
Add a tiny splash of oil to the pot and stir in the curry paste. Let it sizzle for 1 minute.
Add the coconut milk, peanut butter, lime juice, maple syrup, potatoes, the remaining tablespoon of soy sauce, and 1 cup water. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently until the potatoes are almost tender, about 15 minutes.
Lastly, add the roasted vegetables and tempeh to the pot, and simmer for 5 more minutes.
Garnish with herbs and serve.
Nutrition
Serving Size
1/4 of the recipe
Calories
450
Total Fat
29 g
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
22.5 g
Dietary Fiber
2.3 g
Total Sugars
-
Protein
20.4 g
4 servings
servings5 minutes
active time40 minutes
total time