Weight Reducing Tempeh Coconut Curry Recipe

Name: Weight Reducing Tempeh Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (30 ml) expeller-pressed coconut oil; 1 medium red onion, chopped; 2 cloves garlic, finely chopped; 1 inch (2.5 cm)-long piece fresh ginger, peeled and finely grated; 1 small chile pepper, seeded and finely chopped; 8 ounces (225 g) tempeh, cubed; 1 cup (235 mil chicken or vegetable stock; 1 cup (100 g) chopped cauliflower; 1 cup (71 g) chopped broccoli; 1/2 pound (225 g) snap peas, fresh or frozen; 1/2 cup (75 g) chopped cilantro; 1/2 cup (8 g) chopped basil; 1 cup (100 g) thinly sliced scallions; 2 cups (475 mil coconut milk; 1 tablespoon (6.5 g) curry powder; 1/2 teaspoon fish sauce or fine sea salt

Servings: persons

2 tablespoons (30 ml) expeller-pressed coconut oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
1 inch (2.5 cm)-long piece fresh ginger, peeled and finely grated
1 small chile pepper, seeded and finely chopped
8 ounces (225 g) tempeh, cubed
1 cup (235 mil chicken or vegetable stock
1 cup (100 g) chopped cauliflower
1 cup (71 g) chopped broccoli
1/2 pound (225 g) snap peas, fresh or frozen
1/2 cup (75 g) chopped cilantro
1/2 cup (8 g) chopped basil
1 cup (100 g) thinly sliced scallions
2 cups (475 mil coconut milk
1 tablespoon (6.5 g) curry powder
1/2 teaspoon fish sauce or fine sea salt

1
In a large skillet over medium heat, melt the coconut oil.
2
Add the onion, garlic, ginger, and chile pepper, and cook for 4 to 5 minutes, or until they start to sweat.
3
Move them to the sides of the skillet, then add the tempeh and stock.
4
Cook until the tempeh is browned on all sides Add the cauliflower and broccoli and cook for 2 to 3 minutes.
5
Add the peas, cilantro, basil, scallions, and coconut milk.
6
Let simmer for 10 minutes, stirring occasionally.
7
Stir in the curry powder and fish sauce or sea salt before serving.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons (30 ml) expeller-pressed coconut oil, 1 medium red onion, chopped, 2 cloves garlic, finely chopped, 1 inch (2.5 cm)-long piece fresh ginger, peeled and finely grated, and more.

Yes, Weight Reducing Tempeh Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Weight Reducing Tempeh Coconut Curry

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