Tempeh Coconut Curry with Cauliflower Rice
An easy, flavor vegan curry recipe if you don't keep a lot of traditional curry spices around!
Equipment
- colander
- large bowl filled with ice water
Ingredients
Curry
- ¼ cup extra-virgin olive oil divided
- 8 ounce package 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
- 15 ounce can garbanzo beans rinsed and drained
- 2 tablespoons coconut sugar
- 15 ounce can light coconut milk
- 1 cup 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 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
Instructions
Curry
- Heat a large skillet to medium-high. Add 2 tablespoons olive oil. When oil is shimmering (not smoking!), add tempeh.
- Sauté tempeh, stirring infrequently, allowing it to brown on all sides. If the tempeh is sticking, add water or vegetable stock as needed.
- Remove tempeh from pan and set aside.
- Add 2 more tablespoons olive oil. When oil is shimmering, add onions and cook until translucent. Add garlic, curry powder, turmeric and salt.
- Sauté another 30-40 seconds until the garlic and curry are fragrant.
- Add garbanzo beans, coconut sugar, coconut milk, vegetable broth and seared tempeh.
- Stir mixture and turn head to medium-low. Allow to simmer for 15 minutes, covered.
- Stir in vegetables and simmer another 2 minutes.
- Add salt to taste. Serve over cauliflower rice.
Cauliflower Rice
- 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.
- 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.
- 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.
- Add salt to taste and serve below Tempeh Coconut Curry.
Blanched and Shocked Vegetables
- Bring 4 quarts water to a boil. Add sea salt.
- When water is boiling, add vegetables. Allow to boil for approximately 2 minutes.
- Drain vegetables in a colander and immediately add them to the ice bath you prepared.
- Allow to sit in the ice bath for at least 5 minutes before draining and setting aside for curry.
