Coconut Curry Tempeh Recipes
COCONUT CURRY TEMPEH
Every week our friends at the Natural Gourmet Institute in New York City will develop healthy recipes exclusively for our readers. This delicious coconut curry tempeh dish was created for Tom Looker from Chicago. "I've recently thought about going as close to vegan as I can but I'm finding it difficult to get my required amount of protein each day because I don't like legumes of any kind," he writes. "Where can I find a non-animal non-legume protein that's still flavorful?" Meeting your protein needs as a vegan can be difficult if legumes and beans are not part of your diet. Protein is important for whole body functioning, such as enzyme activity, cell building, and immunity strength. The chefs at the Natural Gourmet Institute say, "Use tempeh or tofu in your meals to increase complete protein sources and add delicious texture. With 19 grams per serving, this meal carries plenty of protein and nutrition to compliment your vegan and vegan-aspiring lifestyle." Make a big batch of this nourishing coconut curry tempeh dish and share a photo of the result on Twitter or Instagram @LiveSonima with the hashtag #SonimaEats. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs. Photo by: Hailey Wist; Styling by Laurie Knoop By Amanda Jedeikin Published on June 16, 2015
Provided by Amanda Jedeikin
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a 3-quart pot, bring 2 cups of water to a boil with ½ teaspoon salt. Add rice, cover with a lid, reduce heat to low, and cook until water is absorbed, about 25 minutes. Turn heat off and let steam, covered, for 10 more minutes. Fluff with a fork before serving. Heat another 3-quart pot over medium-high heat and add oil. Add onion, curry powder, curry paste and 1/2 teaspoon salt, and cook until onion starts to soften, about 3 minutes. Add ginger, garlic, coriander, turmeric, pepper flakes, and cinnamon to the pan and cook until fragrant, stirring frequently, about 3 minutes. Add coconut milk, 1 cup water, and tempeh, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add cauliflower and asparagus, making sure they're covered in liquid; if not, add more water to cover. Stir in lime juice and soy sauce, and simmer until vegetables are just starting to become tender, but retain their crunch and color (about 3 minutes). Turn heat off, discard cinnamon stick; taste and season with salt, if necessary. Serve over rice and garnish with basil.
Nutrition Facts :
CHEF JOEY'S COCONUT CURRY TEMPEH
I found a new product in my local food co-operative last time I shopped called Coconut Curry Tempeh. Today I came up with the simple dish using some left over bell peppers I had from a previous recipe. DH loved it and went back for 3rds! I served it over wild rice.
Provided by Chef Joey Z.
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the coconut oil in a skillet.
- Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
- Add the mushrooms, saute for another 4 minutes.
- Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
- Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
- Add the lime juice and the can of coconut milk.
- Saute until this reduces by about 1/2. About 10 minutes.
- Taste, make sure the seasons are to your liking.
- Serve over rice or your favourite grain.
- Bon Appetit!
Nutrition Facts : Calories 472.8, Fat 36.1, SaturatedFat 24.4, Sodium 659.3, Carbohydrate 22.8, Fiber 3.9, Sugar 7.9, Protein 23
CRISPY COCONUT TEMPEH
This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, cornstarch and honey (substitute agave nectar to make it vegan) helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there's a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
- In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
- Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
- Eat right away with the coconut milk-lime dipping sauce.
TEMPEH SWEET POTATO COCONUT CURRY
Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From "Cooking Light". Curry can be simplified using a curry paste or even curry powder.
Provided by FoodandBrewDood
Categories Curries
Time 1h5m
Yield 2 cups curry, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and 1/2 teaspoon salt.
- Cook 2 minutes or until onion is tender, stirring occasionally.
- Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
- Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
- Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
- Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.
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- Add the cooled tempeh to the marinade and flip to coat. Let marinate at least 10 minutes or up to 2 hours at room temperature, flipping the tempeh occasionally. Transfer the tempeh to the baking sheet and drizzle any leftover marinade over the tempeh.
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