Creamy Coconut Tempeh Curry

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

 

Directions

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!

Tempeh and Mango Lemongrass Curry w/ Quinoa and Kale Apple Salad

Have I ever told you that I love being a vegetarian. Since making the decision to be dedicated to this lifestyle I have been forced to be creative in the kitchen. Every sunday my mother has us over for Sunday Dinner, but this past sunday I arrived starving and to my surprise  she didn't cook. I had to think quick, so I ran to the market and Picked up some ingredients to make a Sunday Dinner for the Gang.

Tempeh Mango Curry:
5.3 oz Three Grain Tempeh
1 Medium Mango
1 Lemongrass Stalk
1 tbsp Tumeric
1 tbsp Curry Powder
1 tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1/2 Cup Fresh Chopped Parsley
1 knob Fresh grated Ginger
1 tbsp Yellow Hot Pepper Sauce
1 tsp Olive Oil
2 tbsp White Vinegar

For Quinoa:

2 Cups Dry Quinao

1 tbsp Curry

For Salad:

4 Cups Chopped Kale

1/2 Green Appel

1/2 Haas Avocado

1 Shallot

3 tbsp White Vinegar

1tbsp Olive Oil

1/4 tsp salt

Directions:

Side: First rinse off your Quinoa and then put in a small boiling pot with water and Curry powder. Depending on the brand you use, it can be 1 quinoa 2 water or 1 quinoa 1.5 water. Set on stove top to cook on High until you get a Rolling boil and then cook the remainder of the time on medium-High. You will know it's ready when the tails show and the grain is tender.

Entree: Chop your parsley, ginger and Lemon grass and set aside. Mix all your spices together and set aside. Chop your Tempeh in 1/4 inch slices and put in medium bowl, then cut your Mango in cubes. Mix all the ingredients together and add a little (1-2 tbsp) water to help the ingredients bind.

In a medium sized saute pan warm up the tsp of Olive oil and wait for the pan to get hot. Add all your ingredients and cover on Medium heat for 10-15 minutes. The mixture should be browned and sticky from the mango. Taste and feel free to add a little more spice or salt depending on your liking.  After 25 Minutes your Curry will be ready to eat.

Salad: Chop the Kale in a Large bowl, slice your green apple, avocado, and shallots. Mix with olive oil, salt, and vinegar.

Serve to your family or guests, and Enjoy!