Tempeh Coconut Curry with Cauliflower Rice

Tempeh Coconut Curry with Cauliflower Rice
COMMENTS
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    [ID] => 6696
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    [post_date] => 2014-12-04 23:26:30
    [post_date_gmt] => 2014-12-05 05:26:30
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    [post_title] => Tempeh Coconut Curry with Cauliflower Rice
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    [post_name] => tempeh-coconut-curry-cauliflower-rice
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    [post_modified] => 2016-02-12 17:27:22
    [post_modified_gmt] => 2016-02-12 23:27:22
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    [guid] => http://llbalanced.com/?post_type=recipe&p=6696
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12.04
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TOTAL TIME :
INGREDIENTS
  • Curry
  • ¼ cup extra-virgin olive oil divided
  • 1 8 ounce package organic tempeh cut into 1 inch cubes, I used Westsoy Brand
  • 1 medium sweet yellow onion small dice
  • 3 cloves garlic minced
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • 2 teaspoons salt plus more to taste
  • 1 15 ounce can organic garbanzo beans rinsed and drained
  • 2 tablespoons coconut sugar
  • 1 15 ounce can light organic coconut milk
  • 1 cup organic low-sodium vegetable broth plus extra for sautéing tempeh
  • 3 cups blanched broccoli and/or Brussels sprouts recipe below
  • Cauliflower Rice
  • 1 large head cauliflower rinsed, stem removed and cut roughly into 2-3 inch pieces
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon organic grass-fed butter sub more olive oil for vegan
  • Blanched and Shocked Vegetables
  • 1 teaspoon sea salt
  • 1 ½ cups raw broccoli florets chopped into bite sized pieces (approx. 1 ½ inches)
  • 1 ½ cups Brussels sprouts bottoms removed and sliced in half
  • 1 large bowl filled with ice water
  • 1 colander
DIRECTIONS
Curry
  1. Heat a large skillet to medium-high. Add 2 tablespoons olive oil. When oil is shimmering (not smoking!), add tempeh.
  2. Sauté tempeh, stirring infrequently, allowing it to brown on all sides. If the tempeh is sticking, add water or vegetable stock as needed.
  3. Remove tempeh from pan and set aside.
  4. Add 2 more tablespoons olive oil. When oil is shimmering, add onions and cook until translucent. Add garlic, curry powder, turmeric and salt.
  5. Sauté another 30-40 seconds until the garlic and curry are fragrant.
  6. Add garbanzo beans, coconut sugar, coconut milk, vegetable broth and seared tempeh.
  7. Stir mixture and turn head to medium-low. Allow to simmer for 15 minutes, covered.
  8. Stir in vegetables and simmer another 2 minutes.
  9. Add salt to taste. Serve over cauliflower rice.
Cauliflower Rice
  1. Add cauliflower florets to a food processor and process until you achieve the texture of rice. Only fill the processor ½ full, or you will make a mash instead. Process in batches if necessary.
  2. Add cauliflower to a medium skillet or sauté pan and heat to medium. When cauliflower is warmed through (approximately 3-4 minutes), add salt, butter and olive oil.
  3. Stir until butter is melted. Allow to cook another 10 minutes, stirring frequently. The goal is to cook the “rawness” out of the cauliflower but not brown it.
  4. Add salt to taste and serve below Tempeh Coconut Curry.
Blanched and Shocked Vegetables
  1. Bring 4 quarts water to a boil. Add sea salt.
  2. When water is boiling, add vegetables. Allow to boil for approximately 2 minutes.
  3. Drain vegetables in a colander and immediately add them to the ice bath you prepared.
  4. Allow to sit in the ice bath for at least 5 minutes before draining and setting aside for curry.
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  • Sarah

    I made this tonight and it came out watery. Is that normal?

    • Laura Lea Bryant

      Hi! No it shouldn’t be watery! You might need to simmer it longer than 15 minutes, depending on the size of your pan and its depth. Also, at the end, if you want to thicken it more, combine 1 tbsp cornstarch with 3 tbsp water and stir that in. Give it around 3 minutes and it should thicken. I hope that helps and I’m sorry that happened! xx

      • Sarah

        I simmered it a lot longer than 15 minutes hoping some of the liquid would evaporate. Next time I’ll use the cornstarch if it doesn’t thicken. Thanks!