|Tempeh Coconut Curry with Cauliflower Rice|
There is so.much.veg happening in the recipe right now. Be still my heart.
Usually when I make dinner, I throw together a quick little side salad to make sure I'm keeping my greens quotient for the day. This recipe looks and tastes like takeout food, but it is totally packed with vegetables for your health-seeking pleasure. It's a one-pot, LL Balanced meal of the highest order!
I've toyed with cauliflower rice before, which is a THING in the health food world these days. It's a fabulous idea—low-carb, nutrient-dense cauliflower is grated or pulsed to resemble rice grains, and then lightly sautéed and seasoned to further "trick" your tastebuds. And in my opinion, it actually works! When cauliflower rice is used as the bed for my Tempeh Coconut Curry, you'll feel just as satisfied as with a traditional jasmine rice/curry delivery order...but much lighter and more energized!
Most restaurant curry dishes have lots of added sugar and salt, which is why they can be dangerously addictive. In my recipe, I use a prudent amount of natural coconut sugar and sea salt, which offer vitamins and minerals and won't spike your blood sugar or cause bloating. The sautéed garlic, onions and curry powder give the depth of flavor you're looking for, plus light coconut milk offers richness without feeling heavy. Look for coconut milk brands that just have coconut milk and water in the ingredients.
Tempeh is my absolute favorite meat substitute, and I was really feeling it a week ago when I created this recipe. However, you could substitute the same amount of cubed chicken (organic, local) or shrimp if you like!
I reheated this dish for lunch approximately 5 days in a row, and it never got old. It's the perfect hybrid of exotic meets comfort meets health.