Coconut Curry Tempeh with Rice
4 teaspoons brown sugar
1 tablespoon lime juice
2 tablespoons curry powder
2 tablespoons soy sauce
2 tablespoons vegetable oil
1-inch piece of ginger, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 small red onion, thinly sliced
1 green onion, cut into 1-inch pieces
1 medium carrot, diagonally sliced (about 1/2 cup)
1 small zucchini, diagonally sliced (about 1 cup)
2 cups cauliflower florets
1 medium red bell pepper, sliced into 1-inch strips
8-ounce package Lightlife® Original Tempeh, cut into 1/2-inch cubes
13.5-ounce can light coconut milk
1/2 teaspoon salt
2 teaspoons hot sauce, such as Sriracha, or to taste
1/4 cup chopped fresh cilantro
2 cups cooked brown or white rice
With loads of flavor and lots of veggies, you’ll please all of your guests with this curry dish. It’s easier than you think!
In a small bowl mix together brown sugar, lime juice, curry powder and soy sauce. Set aside.
Heat a wok or 2-quart pot over medium-high heat. Once pan feels hot, add oil, ginger, garlic and red onion and heat until fragrant, about 2 minutes. Add green onion, carrot, zucchini, cauliflower, red bell pepper and curry powder mixture; cook for 3 to 4 more minutes, stirring often. Add in tempeh and cook for an additional minute.
Add coconut milk, salt, hot sauce and cilantro and bring to a boil. Lower heat and let simmer 5 to 8 minutes or until sauce thickens slightly.
Serve in bowls over rice. Garnish with lime wedges, cilantro and scallions if desired.
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