Tempeh and Spinach Coconut Curry
A quick, high-protein tempeh and spinach coconut curry that delivers bold flavors and a satisfying meal in just 20 minutes.
5 min
Prep
15 min
Cook
4
Serves
520
Calories
Macros · per serving
33g protein
57g carbs
19g fat
Ingredients
For 4 servings
- 500 g tempeh
- 2 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp curry powder
- 400 ml coconut milk
- 150 g spinach
- salt — to taste
- black pepper — to taste
- 0.5 lemon
- 2 cups rice
Instructions
- 1
Cook the rice according to package instructions.
- 2
Cut the tempeh into bite-sized cubes.
- 3
Heat olive oil in a large pan over medium heat.
- 4
Dice the onion and add it to the pan, cooking until softened.
- 5
Mince the garlic and ginger, then add to the pan and sauté for 1 minute.
- 6
Add the curry powder and cook for another 30 seconds, stirring continuously.
- 7
Pour in the coconut milk, stirring to combine.
- 8
Add the cubed tempeh, season with salt and black pepper to taste, and simmer for 5 minutes.
- 9
Add the spinach, stirring it into the curry until wilted.
- 10
Squeeze in the juice of half a lemon and stir well.
- 11
Serve the curry over the cooked rice.
Cook it this week.
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