Thai Green Curry and Coconut Tempeh with Seasonal Vegetables

Serves: 4

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a skillet combine the tempeh with all of the sauce ingredients (everything but the salt, lime juice and vegetables) over medium-high heat. Cover and let simmer for 30 minutes, stirring every 10 minutes. Add salt and lime juice, adjusting to taste. In the last 5 minutes of cooking, add the chopped seasonal vegetables.

Serve with cooked quinoa or other whole grains.

Notes

You can make the sauce without the tempeh and serve it with steamed salmon, or substitute the tempeh for chicken.

Recipe by Birgitte Antonsen, PCC Cooks Instructor

Source: 2010 PCC annual meeting dinner

More about: coconut milk, curry, tempeh, vegetarian

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Yummy

A Thai soup loaded with veggies and ladled over brown rice, like a soupy stir fry. I substituted the green curry paste with red, omitted the oils (because there's plenty in the coconut cream), did not add the salt because the Braggs amino acids (instead of tamari) has plenty, and ended up adding carrots, cabbage, broccoli and fried tofu (instead of tempeh). It was relatively quick to put together once the veggies were processed. I'd do this one again!

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