Scooter's Tempeh Kale Curry
Ingredients30 m servings 436 cals
- 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.
- 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.
Per Serving: 436 calories; 27.5 g fat; 29.9 g carbohydrates; 26.1 g protein; 22 mg cholesterol; 808 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
This was yummy but I had to add about 1/2 cup vegetable broth to get the kale to be the right consistency.