I know you are probably asking yourself, Does she only eat
spicy food? The answer to that is yes, LOL. I was raised in a household where
the flavor of food was emphasized by seasoning with fresh herbs and spices. I
LOVE Curry. When I say Love, I mean Love. I put it on just about everything
that I can put it on. And , No I don’t smell like curry, because I don’t eat it
every day, LOL. Check out my Spice your life post for more information on the benefit of spices.
Ingredients:
4 oz. Three Grain Tempeh I use Light life
1 tbsp. Non-Fat plain Greek Yogurt
¼ cup coconut Milk
1 tsp. Curry powder
1tsp Cumin
1tbsp Chopped Garlic
1 tsp. Turmeric
1 tbsp. Parsley
1 tsp. cinnamon
1 tsp. Ginger Powder
1 tsp. Red Cayenne Powder
1/3 Cup Water
1/3 Tsp. coconut Oil
10 cherry Tomatoes
¼ tsp. Himalayan Pink Sea Salt
Cut the Tempeh into slices or cut into cubes. Season with all spices.
Set the Yogurt, Milk, and water aside. In a Medium sized Skillet warm up the
coconut oil until hot. Place your tempeh and sauté until brown on both sides.
Then add the coconut Milk, yogurt, water and cherry tomatoes. Allow the liquid
to come to a slow boil then immediately turn down the heat and allow simmering.
With a wooden spoon press down on the tomatoes so that they pop in the mixture.
Cook down until you have a beautiful thick sauce.
Serve with rice or any one of your favorite grains.
Recipe serves 2 at: 178 calories, 9g Fat, 14g Carbs, 13g Protein. Yum!
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