Tempeh Curry

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

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
• Total Carbohydrate: 22.5 g
• Dietary Fiber: 2.3 g
• Protein: 20.4 g