Description
Thai-inspired vegan tempeh curry in coconut broth. Serve with rice, noodles, or by itself.
Ingredients
Scale
- 1 medium red onion, cut into medium cubes
- 1 red bell pepper, ribs and seeds removed, cut into medium cubes
- About 2 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon fine sea salt and freshly ground black pepper
- One 8-ounce block tempeh
- 2 tablespoons low-sodium soy sauce, divided
- 3 tablespoons red curry paste
- One 13-ounce can full-fat coconut milk
- 1 cup water
- 2 tablespoons natural peanut butter
- 2 tablespoons lime or lemon juice
- 1 teaspoon maple syrup or honey
- 1 large Yukon gold potato (8 ounces), cut into 1/2-inch chunks
- Cilantro or Thai basil, for serving (optional)
Instructions
- Preheat the oven to 425ºF.
- Place onions and bell peppers on a large baking sheet. Add 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss to coat and arrange in a single layer. Roast until the vegetables are golden, tossing once halfway through, 20 to 25 minutes.
- Meanwhile, crumble the tempeh into small bits and place in a medium pot with 1/2 cup water. Set over medium heat and bring to a simmer. Cook until the water has evaporated, about 5 minutes. Add 1 tablespoon of oil and cook, stirring occasionally, until browned, 5 to 8 minutes. Finally, add 1 tablespoon soy sauce and stir to coat.
- Remove tempeh from the pot and set aside. Add a tiny splash of oil to the pot and stir in the curry paste. Let it sizzle for 1 minute.
- To the pot, add the coconut milk, water, peanut butter, lime juice, maple syrup, potatoes, and the remaining tablespoon of soy sauce. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently until the potatoes are almost tender, about 15 minutes.
- Lastly, add the roasted vegetables and tempeh to the pot, and simmer for 5 more minutes.
- Garnish with herbs and serve.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Fat: 29 g
- Carbohydrates: 22.5 g
- Fiber: 2.3 g
- Protein: 20.4 g
