Tempeh Coconut Curry Bowl
A quick and healthy coconut curry bowl, packed with high-protein tempeh and colorful vegetables, for a nutritious and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
510
Calories
Macros · per serving
34g protein
58g carbs
20g fat
Ingredients
For 4 servings
- 400 g tempeh
- 400 ml coconut milk
- 300 g frozen mixed vegetables
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cloves garlic
- 1 tbsp ginger
- 1 lime
- fresh cilantro — to taste
- salt — to taste
- black pepper — to taste
- 200 g basmati rice
Instructions
- 1
Cook basmati rice according to package instructions.
- 2
While the rice is cooking, cut the tempeh into cubes.
- 3
Heat vegetable oil in a large skillet over medium heat.
- 4
Mince the garlic and ginger, then add them to the skillet. Sauté for 1 minute.
- 5
Add the tempeh cubes to the skillet and cook for 4-5 minutes until golden brown.
- 6
Stir in curry powder and cook for another minute.
- 7
Pour in the coconut milk and soy sauce, stirring to combine.
- 8
Add the frozen mixed vegetables to the skillet and cook for 5-7 minutes until heated through.
- 9
Season with salt and black pepper to taste.
- 10
Squeeze lime juice over the curry and stir.
- 11
Serve the tempeh curry over the cooked basmati rice.
- 12
Garnish with fresh cilantro before serving.
Cook it this week.
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