Vegetarian Recipe: Thai Kale Tempeh Curry Recipe

Easy Healthy Recipe with Kale, Red Pepper, Tempeh, Coconut Milk

Green curry paste, lemon grass & coconut milk make this a Thai green curry recipe. It's also one of the tastiest ways of cooking kale - and tempeh - we've found.

6 Servings

Total Prep and Cook Time: 30 minutes

Nutrition Data Per Serving, 219 g: 234 cal, 14g carb, 18 g fat, 130mg sodium, 2g fiber, 9g protein, low in Cholesterol, good source Copper, Vit A, Vit C, Vit K, Manganese. Estimated glycemic load 7

Ingredients:

• 1 8 oz package plain unflavored soy bean tempeh
• 1 Tbsp Braggs liquid aminos or soy sauce
• 1 tsp coconut oil or other cooking oil
• 2 cups summer squash cut in bite sized pieces
• 1 red pepper, seeded and cut in thin strips
• 6 cups any kind of kale, stemmed and chopped in 2 inch pieces
• 1 tsp masala cooking spice
• 1 tsp curry spice mix
• 1 can full fat coconut milk
• 1 cup water

• 1/2 - 1 tsp Thai green curry paste
• Salt or soy sauce to taste
• Optional: 2 inch piece lemon grass
• Optional: pinch cayenne pepper

Tempeh Directions:

1. Cut tempeh cake in half cross wise, then in 8 strips
2. Bring 2 inches of water to a boil. Add the tempeh strips, cover, and simmer for 20 minutes
3. Drain the tempeh, blot with an old dish towel or paper towel
4. Cut in bite sized pieces, sprinkle with 1 Tbsp Braggs liquid aminos or soy sauce. Stir or shake to coast evenly
5. Heat a fry pan on medium-high, add a little oil, and fry the tempeh 5 minutes on each side, or until brown and crispy
6. Optional: Skip the soy sauce & frying, add the tempeh pieces directly to the stew with the coconut milk

Vegetable Directions:

1. While the tempeh is simmering, prep the veggies
2. Heat the oil on medium-high in a sauté or deep fry pan
3. Add the squash and red pepper and stir fry 5 minutes
4. Add the spices and green curry paste, plus optional lemon grass & cayenne. Stir fry until they are mixed in with the vegetables
5. Add the kale and stir fry until limp
6. Add the coconut milk and water. Bring to a boil, cover, reduce heat to medium, and cook for 5 minutes
7. Add salt or soy sauce to taste
8. Serve over noodles, quinoa or rice – or any grain of your choice, topped with the tempeh

Cooking Tips:

Tempeh, or fermented soy bean cake, is an acquired taste, which means it takes some getting used to. A lot depends on how it's cooked, and a little tempeh goes a long way as it's a concentrated protein. One 8 oz package will easily serve 4 – 6 people

Thai Kale Tempeh Curry is delicious served over soba or buckwheat noodles, or any whole grain – quinoa and brown rice are staples at our house.

We’ve found that poaching tempeh is a necessary first step. Poaching (simmering in water) mellows the flavor, makes it lighter more tender, and willing to soak up marinades. We suspect poaching also makes tempeh easier to digest.

If you want more fire in your curry recipe, add a pinch of cayenne pepper when sautéing the veggies. Lemon grass will make it a more uniquely thai recipe, but isn't readily available – at least not in the Mid Western US!

The combination of kale, summer squash and red pepper is a winner, but a broccoli, celery carrot combo also works.

Comments:

What a rich delight this was! After moving to New Mexico (many years ago) from Minneapolis, I learned to jazz up almost everything with a little pinch of cayenne or a couple squirts of Cholulu (a liquid hot sauce). That's what I did with the tempeh curry. Delicious! I also tossed in cilantro and some leftover garbanzo beans just for the heck of it. Served over cooked pasta made with Eikorn wheat (an ancient species of wheat grown in Italy), all of this made my socks roll up and down! Thanks for creating this superlative recipe - Donna D.

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