THAI-STYLE TEMPEH CURRY
This is a tasty dish for tempeh, and a great way to use cabbage. You can use any kind of cabbage, I just happen to love the curly texture of Savoy the best. Once you're done prepping the vegetables, this easy dish goes fast. At the very end, if you want to bulk up the curry, add a couple handfuls of bean sprouts along with the lime and cilantro.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Broil or grill the tempeh until it is well browned all over. When it is cool enough to handle, cut diagonally into slices about ¼-inch thick. Set aside.
- Heat the oil in a wok or wide sauté pan over medium-high heat. When the oil starts to shimmer, add the coriander seeds and fry for a few seconds until they start to darken. Then add the garlic, jalapeño, and ginger. Stir-fry until the garlic starts to color slightly. Add the onions, carrots, and Italian pepper, and stir-fry until they begin to soften but not brown.
- Add half the shredded cabbage. Stir-fry the cabbage until it starts to soften, then add the tempeh slices and gently mix in with the veggies. Cook for a minute. Add the turmeric, ground coriander, and cayenne, and mix to coat the tempeh and vegetables. Cook, stirring, for a minute. Do not let the spices burn.
- Add the remaining cabbage, coconut milk, ¼ cup of water (use it to rinse out the coconut milk stuck in the can), salt or fish sauce, and sesame oil. Mix well. Cover and turn the heat down to simmer.
- Cook for about 10-15 minutes or until cabbage is tender, checking that nothing is sticking. Add some more water if looks too dry. It should be saucy but not swimming. When the cabbage is cooked, remove cover, add the lime juice and cilantro, and mix well. Adjust seasonings. Cook for another minute. It's ready!
Nutrition Facts : Calories 1358
GREEN CURRY WITH TEMPEH
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
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
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