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My review
Scooter's Tempeh Kale Curry
made it |
4 reviews
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ScoGold
"I came home to my garden one day and pulled this meal together. It is a great healthy meal option that didn't require too many ingredients."
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Ingredients
30 m servings 436 calsOriginal recipe yields 3 servings
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Directions
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- Melt 1 tablespoon coconut oil in a large skillet over medium-high heat. Cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. Add onion; cook and stir until slightly softened, about 2 minutes.
- Reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture; cook and stir until kale wilts, about 10 minutes. Transfer to plates and top with goat cheese and sea salt.
Footnotes
- Cook's Notes:
- Add some water (1/4 cup) if the kale is dry. Substitute Greek yogurt for goat cheese if you like. Enjoy with chop sticks for added fun.
Nutrition Facts
Per Serving: 436 calories; 27.5 g fat; 29.9 g carbohydrates; 26.1 g protein; 22 mg cholesterol; 808 mg sodium. Full nutrition
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Reviews
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Newest
3/29/2015
Excellent! Thanks ScoGold for sharing. What an original and healthy recipe! I put some feta goat cheese and ate it with red quinoa (Kaniwa). Tempeh in curry taste so great with the kale! WOAW! I...
2/23/2018
This was yummy but I had to add about 1/2 cup vegetable broth to get the kale to be the right consistency.