Yellow Tempeh Curry

Name: Yellow Tempeh Curry
Ingredients: 1 tablespoon oil of choice (I like to use avocado oil); 1 8-ounce package tempeh (cubed); 1 onion (red, yellow or white) (chopped); 1 1-inch knob fresh ginger root (grated or minced); 6 garlic cloves (minced or grated); 1 tablespoon yellow curry powder; 1 teaspoon cumin seeds; 1 teaspoon garam masala; 1 teaspoon granulated sugar (I like to use coconut sugar); 1 teaspoon ground coriander; ¼ teaspoon red chili flakes; ¼ teaspoon ground black pepper; 1 13.5-ounce can full fat coconut milk (PLUS 1 can of water); 1 ½ cups fresh or frozen mixed vegetables (I like to use a bag of frozen California-style veggies); ¼ cup fresh cilantro (chopped); 1 tablespoon lemon juice (or lime juice); salt (to taste)

"This vegan yellow tempeh curry recipe is packed with protein and flavor for a satisfying and nutritious meal...."

INGREDIENTS

•

1 tablespoon oil of choice (I like to use avocado oil)

•

1 8-ounce package tempeh (cubed)

•

1 onion (red, yellow or white) (chopped)

•

1 1-inch knob fresh ginger root (grated or minced)

•

6 garlic cloves (minced or grated)

•

1 tablespoon yellow curry powder

•

1 teaspoon cumin seeds

•

1 teaspoon garam masala

•

1 teaspoon granulated sugar (I like to use coconut sugar)

•

1 teaspoon ground coriander

•

¼ teaspoon red chili flakes

•

¼ teaspoon ground black pepper

•

1 13.5-ounce can full fat coconut milk (PLUS 1 can of water)

•

1 ½ cups fresh or frozen mixed vegetables (I like to use a bag of frozen California-style veggies)

•

¼ cup fresh cilantro (chopped)

•

1 tablespoon lemon juice (or lime juice)

•

salt (to taste)

Go To Recipe

review

►