Quick Tempeh Curry
Tempeh is a super healthy food! It has been a staple in Indonesia for several hundred years. A cultured food, like yogurt, tempeh is made from fermented soybeans. As with yogurt, tempeh can benefit gastrointestinal health. Tempeh’s protein content rivals meat and other animal proteins. The 8 ounce cube in this recipe has 42 grams. In addition, it is a great source of fiber (22 grams in the 8 ounce cube) and B vitamins, is very low in saturated fat and contains no cholesterol.
Serves 2 (with some leftovers)
2 Tbsp extra virgin olive oil
1 medium onion, chopped into large pieces
1 medium pepper, chopped into large pieces ( if you like food spicy–choose a hotter pepper)
3 clove garlic, minced
8 ounces organic wild rice tempeh (or other flavor) cut into bite size cubes
13.5 ounce can of lite coconut milk
2 large carrots chopped in small pieces
2 cups frozen peas
1/2 of a 4 ounce jar of Thai Kitchen Green Curry Paste
1 Tbsp cornstarch (preferably organic)
1-2 Tbsp water
Add olive oil to a large saute or fry pan and heat on medium for a few minutes. Add tempeh, onion, garlic, pepper, and carrots and saute for a few minutes until onions are translucent and tempeh begins to brown. Stir in coconut milk, curry paste, and peas. Continue to heat until everything is tender. In separate bowl mix cornstarch and water until it is dissolved. Stir in the cornstarch mixture and heat sauce until mixture thickens (a few minutes). Serve over rice.
A Sustainable DietsTM recipe, developed by Teri Underwood, R.D., M.S., C.D.