Tempeh Curry

🛒 Ingredients

• Tempeh 400 g · 780 kcal
• Full-fat Coconut Milk 400 g · 676 kcal
• Red Curry Paste (gluten-free) 60 g · 60 kcal
• Yellow Onion, chopped 150 g · 60 kcal
• Garlic, minced 15 g · 22 kcal
• Fresh Ginger, grated 30 g · 24 kcal
• Red Bell Pepper, sliced 200 g · 62 kcal
• Fresh Spinach 150 g · 35 kcal
• Vegetable Oil 30 g · 270 kcal
• Vegetable Broth 240 g · 12 kcal
• Tamari (gluten-free soy sauce) 30 g · 16 kcal
• Fresh Lime Juice 15 g · 5 kcal
• Maple Syrup (optional, for sweetness) 20 g · 52 kcal

👨‍🍳 Instructions

1. Press and cut the tempeh: Gently press the tempeh block with paper towels to remove excess moisture, then cut it into 1-inch cubes.
2. Sauté tempeh: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add tempeh and cook until golden brown on all sides, about 5-7 minutes; remove and set aside.
3. Build the flavor base: In the same pot, add onion and cook until softened, about 3-4 minutes. Stir in garlic, ginger, and curry paste; cook for 1 minute until fragrant.
4. Simmer the curry: Pour in coconut milk and vegetable broth, then add sliced bell pepper, tamari, and maple syrup (if using). Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
5. Finish the curry: Add the cooked tempeh and spinach to the pot, stirring until spinach wilts. Stir in fresh lime juice, taste, and adjust seasoning as needed.