Kale and Tempeh Curry
Kale and tempeh simmer in flavorful curried coconut milk for a healthy vegan meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main
- Method: stove top
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 1 tbsp canola oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1.5 tsps curry powder
- 1 tsp cumin
- 1 pinch cinnamon
- ¼ tsp turmeric
- 4 cups kale, stem removed and coarsely chopped
- 1 package tempeh
- 1 14.5 oz can light coconut milk
- ½ cup water
Instructions
- Heat the oil in a large skillet on medium heat. Add the red bell pepper and sauté 5 minutes until begins to soften.
- Add the garlic, stir to combine. Cook one more minute.
- Gradually stir the kale into the skillet.
- When the kale has all been added, stir in the coconut milk and water.
- Add the curry powder, cumin and cinnamon. Raise the heat to bring the liquid to a gentle boil, then lower to medium and simmer covered for 10 minutes.
- Add the tempeh, and simmer uncovered for about 10 minutes, until the kale is tender.
- When the veggies are cooked to your liking, scoop and serve over rice. Basmati rice is recommended for this Indian flavored dish!
Notes
- Add the kale in a few batches. It starts out with a lot of volume but cooks down pretty quickly.
Find it online: https://cookingchatfood.com/kale-tempeh-curry/
