Vegetable & Tempeh Coconut Curry
Coconut curry goes meatless in this speedy, healthy recipe.
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Ingredients
- 1 cup farro
- 2 tsp olive oil spread
- 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes
- 1 large onion, chopped
- 1 each small red bell pepper and orange bell pepper, chopped
- 1 large yellow summer squash, chopped
- 2 tbsp peeled and minced fresh ginger
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 tbsp ground turmeric
- 1/2 tsp ground cayenne pepper
- 2 cups vegetable broth
- 9 oz coconut milk
- 2 1/2 cups snap peas
- 1 1/2 tbsp rice vinegar
- 1 tbsp reduced-sodium tamari sauce
- 5 tbsp chopped fresh cilantro leaves
- 5 tbsp chopped scallions
Preparation
- Cook farro according to package directions.
- Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté
- for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.
- Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.
Nutrition Information
- Serving Size 1 1/2 cups
- Calories 511
- Carbohydrate Content 56 g
- Cholesterol Content 0 mg
- Fat Content 21.5 g
- Fiber Content 18 g
- Protein Content 25 g
- Saturated Fat Content 11 g
- Sodium Content 211 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 4 g