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Tempeh Coconut Curry with Cauliflower Rice

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Tempeh Coconut Curry with Cauliflower Rice

An easy, flavor vegan curry recipe if you don't keep a lot of traditional curry spices around!
Servings 4

Equipment

  • colander
  • large bowl filled with ice water

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 garlicminced
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • 2 teaspoons saltplus 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

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.
Course: Entree, Main Course
Cuisine: Thai
Keyword: asian, Dairy Free, dairyfree, family friendly, Gluten Free, glutenfree, healthy, Low Carb, Vegan, Vegetarian, Warm
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