Green Curry With Tempeh Recipes

GREEN CURRY WITH TEMPEH

Green Curry With Tempeh image

Make and share this Green Curry With Tempeh recipe from Food.com.

Provided by ladyroseofrohan

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon corn oil
6 ounces marinated tempeh (cut into diamonds) or 6 ounces plain tempeh (cut into diamonds)
6 scallions (cut into 1 inch pieces)
2/3 cup coconut milk
1 lime rind, grated
1/4 cup fresh basil leaf
1/4 teaspoon maggi seasoning (or other liquid seasoning)
2 teaspoons coriander seeds
1 teaspoon cumin seed
1 teaspoon black peppercorns
4 large green chilies, seeded
2 shallots, cut in fourths
2 garlic cloves
2 tablespoons cilantro, chopped
1 lime rind, grated
1 tablespoon chopped galangal or 1 tablespoon gingerroot
1 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons oil

Steps:

To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.

Nutrition Facts : Calories 289, Fat 21.8, SaturatedFat 9.9, Sodium 329.1, Carbohydrate 17.4, Fiber 3, Sugar 5.9, Protein 11.2

CURRIED TEMPEH

Curried Tempeh image

I always enjoy a curry and this is an interesting one with the tempeh being slightly meaty mixed in with the vegetables and potatoes. It does have a little heat from the peppers, but you can omit that if you prefer, or add more if you like. Be careful of the turmeric when cooking, it stains plastic and clothing easily.

Provided by PalatablePastime

Categories Curries

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seed
1 teaspoon ground turmeric
2 tablespoons peanut oil
1 (8 ounce) package tempeh
1 onion, chopped
6 cloves garlic, minced
1 -2 serrano peppers or 1 -2 jalapeno chile, seeded and minced
1 carrot, sliced thin
1 green bell pepper, diced
3 cups cauliflower florets
2 red potatoes, diced
4 plum tomatoes, peeled and diced
1 teaspoon grated ginger
1 tablespoon minced fresh lemongrass
1/2 teaspoon salt
1 cup vegetable stock
1 tablespoon fresh lime juice
4 tablespoons chopped fresh cilantro

Steps:

Heat a dry skillet and add cumin and coriander seeds.
Swirl around until fragrant then allow to cool.
Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
Cut tempeh into thin strips, then dice.
Add another tbsp of oil to skillet, and when hot, cook onion until tender.
Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
Sprinkle the ground spices over the vegetables and stir to coat evenly.
Add the tomatoes, ginger, lemongrass, tempeh, and salt.
Cook, stirring mixture, for 3-4 minutes.
Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
Stir in the lime juice and sprinkle the cilantro over the top before serving.

Nutrition Facts : Calories 423.7, Fat 18.4, SaturatedFat 3.4, Sodium 458.4, Carbohydrate 50.5, Fiber 8.6, Sugar 9.8, Protein 21.2

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