Name: Tempeh Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 blocks tempeh; 3 cups green beans (cut into 2-in. pieces); 1 cup shallots (finely chopped); 2 gloves garlic (finely chopped); 1 inch ginger (very finely sliced); 1 stalk lemongrass (finely chopped); 2 Thai chiles (very finely sliced); 1 cup green onions (finely chopped (both yellow and green part)); 1 red bell pepper (cut into 1/4-in. strips); 1 can coconut milk; 2 tbsp tamari; 1 tbsp date paste (Home Made); 3 tsp madras curry; 0.25 cup cilantro (coarsely chopped); 1 pinch sea salt (to taste)

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empeh curry with Lemongrass and Chile.

You can use tempeh or tofu for this dish. Personally I like the tempeh but tofu works just as well. When you use tofu, you do not need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy. When using tempeh it is best to boil it in a seasoned broth.

This Vietnamese inspired tempeh curry dish, uses the following essential ingredients; coconut milk, Thai chiles, ginger, lemongrass, Madras curry and hoisin sauce. In addition I used green beans and a red bell pepper to highlight some vibrant colors. You will also see garlic, green onions, shallots, and some salt in the picture for additional flavors. The cilantro is used for garnish.

Tempeh Curry

Tempeh and tofu are great sources of protein, but it is really a vegetable.

5 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Cuisine Asian, WFPB

Servings servings

Calories 166 kcal

Ingredients

2 blocks tempeh
3 cups green beans cut into 2-in. pieces
1 cup shallots finely chopped
2 gloves garlic finely chopped
1 inch ginger very finely sliced
1 stalk lemongrass finely chopped
2 Thai chiles very finely sliced
1 cup green onions finely chopped (both yellow and green part)
1 red bell pepper cut into 1/4-in. strips
1 can coconut milk
2 tbsp tamari
1 tbsp date paste Home Made
3 tsp madras curry
0.25 cup cilantro coarsely chopped
1 pinch sea salt to taste

Instructions

Start with simmering the tempeh in a veggie broth. Add some cumin, garlic and some salt to the broth. Simmer for about 15 minutes. You can simmer the tempeh in water too but when the tempeh is softening it absorbs the flavors of the broth, and this will make the tempeh more flavorful.
After the tempeh is done, used the same broth to parboil the green beans. This only takes a few minutes.
Halve the tempeh lengthwise and cut each half crosswise into 4 pieces.
Combine and mix the coconut milk, tamari, date paste and curry into a mixing bowl.
Add some veggie broth into a wok or large nonstick skillet over medium-high heat. Sauté the shallots and add the ginger, garlic and lemongrass and continue to heat for another minute until fragrant. At this point you can add the tempeh, green beans, green onions, chiles and bell peppers stirring constantly and cook for about 3 - 5 more minutes until the vegetables have softened slightly. Carefully add the coconut milk mixture and cook for a few more minutes until thoroughly heated.
Arrange everything onto a big serving dish and sprinkle with cilantro.
Serve and enjoy.

Notes

In addition to the simmering of the tempeh, you can also pan-fry the tempeh to get the exterior of the tempeh extra crispy.

Nutrition

Calories: 166kcalCarbohydrates: 10gProtein: 4gFat: 14gSaturated Fat: 12gCholesterol: 1mgSodium: 358mgPotassium: 380mgFiber: 3gSugar: 4gVitamin A: 1223IUVitamin C: 38mgCalcium: 45mgIron: 3mg

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