Tempeh Coconut Curry Recipes

COCONUT CURRY TEMPEH

Coconut Curry Tempeh image

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

Ingredients

1 cup brown basmati rice
1 tablespoon canola oil
2 cups diced onion (1 large onion)
1 tablespoon red curry paste
2 tablespoons curry powder
1 teaspoon salt, divided
1 tablespoon grated ginger
1 tablespoon finely chopped garlic (2 cloves)
1 1/2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon crushed red pepper flakes
1 stick cinnamon
1 head cauliflower, cut into 1/2 inch chunks
2 cups asparagus, chopped into 1' pieces
1-2 cups water
1 (13.5-ounce) can light coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
1 ounce basil, cut into ribbons, to serve

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 :

TEMPEH COCONUT CURRY

TEMPEH COCONUT CURRY image

Categories Stir-Fry Vegetarian Quick & Easy Dinner Tofu Squash Winter Healthy Vegan

Yield 4

Number Of Ingredients 21

Ingredients

Curry:
1 tablespoon canola oil
2 cups finely chopped onion
1 teaspoon salt, divided
2 teaspoons tamarind pulp
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
3 cups chopped peeled sweet potato (about 1 pound) $
1 cup water
1 (13.5-ounce) can light coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
Rice:
1 1/2 cups uncooked basmati rice
1/3 cup chopped fresh cilantro
1/4 teaspoon salt

Steps:

onion and 1/2 teaspoon salt. Cook 2 minutes or until onion is tender, stirring occasionally. Stir in tamarind; 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 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick. To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.

TEMPEH SWEET POTATO COCONUT CURRY

Tempeh Sweet Potato Coconut Curry image

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

Ingredients

1 1/2 tablespoons canola oil
2 cups finely chopped onions
1 teaspoon salt, divided
2 teaspoons tamarind pulp
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
3 cups chopped peeled sweet potatoes (about 1 pound)
1 cup water
1 (13 1/2 ounce) can coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons soy sauce

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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To prepare curry, 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; 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 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
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