Stashcook: Meal Planner & Recipe Keeper

Turmeric-Tempeh Coconut Curry Recipe

Name: Turmeric-Tempeh Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 bunch lacinato kale (roughly chopped); 2 Tbsp. avocado oil (or any vegetable oil); 3/4 tsp. kosher salt; 1 8-oz. package tempeh, crumbled; 1 large shallot (finely chopped); 2 garlic cloves (minced); 2 tsp. Thai red curry paste; 1 1/2 tsp. ground turmeric; 1/4 tsp. freshly ground black pepper; 1 cup light unsweetened canned coconut milk; 1/4 cup water; Juice of 1 lime; 1/2 cup fresh cilantro leaves; 4 cups cooked basmati rice; Greek yogurt (chopped cashews or peanuts, and finely chopped green onion for serving)

Dishing Out Health

Turmeric-Tempeh Coconut Curry is a delicious, 20-minute solution to easy weeknight cooking. This vegan, fiber-and-protein-packed main is kid-friendly and perfect for make-ahead meals.

Ingredients

1 bunch lacinato kale (roughly chopped)

2 Tbsp. avocado oil (or any vegetable oil)

3/4 tsp. kosher salt

1 8-oz. package tempeh, crumbled

1 large shallot (finely chopped)

2 garlic cloves (minced)

2 tsp. Thai red curry paste

1 1/2 tsp. ground turmeric

1/4 tsp. freshly ground black pepper

1 cup light unsweetened canned coconut milk

1/4 cup water

Juice of 1 lime

1/2 cup fresh cilantro leaves

4 cups cooked basmati rice

Greek yogurt (chopped cashews or peanuts, and finely chopped green onion for serving)

Method

Place kale in a large bowl; add 1 Tbsp. of the oil and 1/4 tsp. salt; massage into kale leaves until softened. Set aside.

Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Add tempeh; cook 5 minutes, stirring occasionally, until browned. Add shallots and remaining 1/2 tsp. salt; cook, stirring occasionally, until softened, about 3 minutes.

Reduce heat to medium. Add garlic, curry paste, turmeric, and black pepper; cook 2 minutes, stirring often. Add coconut milk and water; bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and cilantro.

Divide rice evenly into each of 4 bowls. Top evenly with kale, followed by curry mixture (the hot curry with warm and wilt the kale). Top with a dollop of Greek yogurt, chopped nuts, and green onion, if desired.

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