Cauliflower Tempeh Curry

Posted by on May 14, 2014 in Nutrition | Comments Off on Cauliflower Tempeh Curry

Cauliflower Tempeh Curry
Tempeh—made from cooked and fermented soybeans, tempeh comes in a compressed patty or cake, similar to a very firm veggie burger. It can be crumbled, sautéed, or treated just like chopped meat in any dish. It has a mild nutty flavor and a meaty texture. It is very low in fat and high in protein.
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  1. 1 T. coconut oil
  2. ½ cup chopped onions
  3. 2 med. Garlic cloves
  4. 8-10j brussels sprouts, quartered
  5. 2 heaping cups cauliflower florettes
  6. 1 cup diced zucchini
  7. 2 T. curry powder
  8. 2 mild green chilis, like Anaheim or Poblano, seeded and chopped
  9. 1 16 oz can lite coconut milk
  10. 1 10 oz. package tempeh, cut into ½ inch pieces
  11. ½ cup raw cashews
  12. tamari sauce
  1. Heat a large skillet over medium high heat. Add 1 T. coconut oil, onions, garlic and sauté until onions are translucent. Add brussels sprouts, cauliflower, diced zucchini, and continue cooking for a few more minutes.
  2. Add curry, chilis, and coconut milk, stirring to combine. Cover and simmer 10 minutes, until you have finished browning tempeh, next step.
  3. In a smaller skillet, heat 1 T. coconut oil, add tempeh pieces and sauté, stirring frequently, over medium heat, until tempeh pieces are golden. Remove from heat and splash with tamari.
  4. Either add the tempeh to the curried vegetables and stir to combine, or pile tempeh pieces on top of vegetables in serving bowl. Sprinkle with cashews and serve.
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