Vegetable & Tempeh Coconut Curry
Coconut curry goes meatless in this speedy, healthy recipe.
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This spin on traditional curry is spiced with curry powder (duh), cayenne pepper, turmeric, garlic, scallions and more. All the hot, spicy flavors are balanced with creamy, sweet coconut milk. Whereas some curry features some kind of meat or seafood, this recipe features tempeh, making it entirely vegan. Tempeh is a type of fermented soybean that forms a slightly tofu-like texture, though a bit heartier. Alone, it has a slight nutty flavor, but like tofu, tempeh takes the flavor of most anything it’s stewed, soaked, or cooked with.
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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