This image courtesy of Glenn Scott Photography
It doesn’t get better than these two amazing functional foods in one dish. Tempeh has been a highly nutritious fermented staple of Indonesia for over two thousand years due to its high protein content, which makes it a wonderful substitute for meat. Coconut milk adds a rich, creamy texture and contains lauric acid, an antiviral, antibacterial, and antifungal agent. Together with the spices and vegetables, this combination of tempeh and coconut milk is alive with nourishment and will dazzle you with mini-explosions of flavor.
NotesTempeh is an excellent source of is of lavones, which are known to reduce the risk of certain types of cancer, particularly prostate and breast cancers. A 4-ounce (112-g) serving of tempeh provides more than one-third of the average daily protein requirement at only 225 calories per serving, which means it’s unlikely to cause weight gain!
Serves4 servings, or about 5 cups (1182 g)
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Tree Nut Free, Vegan, Vegetarian
- 2 tablespoons (30 ml) expeller-pressed coconut oil
- 1 medium red onion, chopped
- 2 cloves garlic, finely chopped
- 1 inch (2.5 cm)-long piece fresh ginger, peeled and finely grated
- 1 small chile pepper, seeded and finely chopped
- 8 ounces (225 g) tempeh, cubed
- 1 cup (235 mil chicken or vegetable stock
- 1 cup (100 g) chopped cauliflower
- 1 cup (71 g) chopped broccoli
- 1/2 pound (225 g) snap peas, fresh or frozen
- 1/2 cup (75 g) chopped cilantro
- 1/2 cup (8 g) chopped basil
- 1 cup (100 g) thinly sliced scallions
- 2 cups (475 mil coconut milk
- 1 tablespoon (6.5 g) curry powder
- 1/2 teaspoon fish sauce or fine sea salt
In a large skillet over medium heat, melt the coconut oil. Add the onion, garlic, ginger, and chile pepper, and cook for 4 to 5 minutes, or until they start to sweat. Move them to the sides of the skillet, then add the tempeh and stock. Cook until the tempeh is browned on all sides Add the cauliflower and broccoli and cook for 2 to 3 minutes. Add the peas, cilantro, basil, scallions, and coconut milk. Let simmer for 10 minutes, stirring occasionally. Stir in the curry powder and fish sauce or sea salt before serving.
2013 Fair Winds Press
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