Tempeh Coconut Curry Recipes

TEMPEH SWEET POTATO COCONUT CURRY

Tempeh Sweet Potato Coconut Curry image

Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From "Cooking Light". Curry can be simplified using a curry paste or even curry powder.

Provided by FoodandBrewDood

Categories Curries

Time 1h5m

Yield 2 cups curry, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 tablespoons canola oil
2 cups finely chopped onions
1 teaspoon salt, divided
2 teaspoons tamarind pulp
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
3 cups chopped peeled sweet potatoes (about 1 pound)
1 cup water
1 (13 1/2 ounce) can coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons soy sauce

Steps:

Heat oil in a large nonstick skillet over medium-high heat.
Add onion and 1/2 teaspoon salt.
Cook 2 minutes or until onion is tender, stirring occasionally.
Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.

CRISPY COCONUT TEMPEH

Crispy Coconut Tempeh image

This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, cornstarch and honey (substitute agave nectar to make it vegan) helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there's a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups shredded unsweetened coconut
1/2 cup panko bread crumbs
Kosher salt
1 teaspoon lime zest (from 1 lime)
1 (14-ounce) can full-fat coconut milk
2 tablespoons sambal oelek or Sriracha
1 tablespoon honey or agave nectar
1/2 cup cornstarch
2 teaspoons lime juice (from 1 lime)
Neutral oil, such as canola or grapeseed (about 1 cup), plus more as needed
2 (8-ounce) packages tempeh, crumbled into ½- to 1-inch pieces

Steps:

In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
Eat right away with the coconut milk-lime dipping sauce.

CHEF JOEY'S COCONUT CURRY TEMPEH

Chef Joey's Coconut Curry Tempeh image

I found a new product in my local food co-operative last time I shopped called Coconut Curry Tempeh. Today I came up with the simple dish using some left over bell peppers I had from a previous recipe. DH loved it and went back for 3rds! I served it over wild rice.

Provided by Chef Joey Z.

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons coconut oil
6 green onions (chopped)
1 large garlic clove (chopped)
8 button mushrooms (stems removed and chopped)
1/4 red bell pepper
1/4 yellow bell pepper
1/4 orange bell pepper
2 cups Baby Spinach
1 teaspoon sea salt
1/4 teaspoon ground black pepper
2 (7 ounce) packages marinated coconut curry tempeh
1 (14 ounce) can coconut milk (lite)
juice of one lime

Steps:

Heat the coconut oil in a skillet.
Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
Add the mushrooms, saute for another 4 minutes.
Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
Add the lime juice and the can of coconut milk.
Saute until this reduces by about 1/2. About 10 minutes.
Taste, make sure the seasons are to your liking.
Serve over rice or your favourite grain.
Bon Appetit!

Nutrition Facts : Calories 472.8, Fat 36.1, SaturatedFat 24.4, Sodium 659.3, Carbohydrate 22.8, Fiber 3.9, Sugar 7.9, Protein 23

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