Here’s a simple and delicious meal to make this weekend!
A creamy coconut curry with nutty tempeh. Delicious!
Fresh from the skillet this dish is divine, and the leftovers are just as good! The flavors absorb and intensify overnight, which makes for great leftovers all weekend long!
Tempeh Coconut Curry with Brown Rice
Recipe adapted from Iowa Girl Eats
1 tbsp olive oil
8 oz. of fresh or frozen broccoli florets (about 2 cups)
1/2 a yellow onion, chopped
1 block of tempeh
1 tbsp fresh ginger, grated
1 and 1/2 tbsp curry powder
A dash of cayenne pepper
A dash of sea salt
1 can coconut milk
1/4 cup fresh cilantro, chopped
3/4 cup brown rice, cooked
Heat olive oil in large saucepan. Add in broccoli, onion and tempeh and cook for about 3 minutes, stirring occasionally.
Add in ginger, curry powder, cayenne pepper and sea salt, stir and continue cooking another 3-5 minutes.
Next, add in the coconut milk. Bring mixture to a boil, then reduce heat and simmer until sauce thickens and most of the liquid is absorbed. This may take about 10-15 minutes, stirring occasionally.
Once most of the liquid is absorbed turn off heat and stir in the cilantro. Serve over brown rice and enjoy!