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Scooter's Tempeh Kale Curry


"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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30 m servings 436 cals
Original recipe yields 3 servings

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  • Prep

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  1. 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.
  2. 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.

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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Read all reviews 4
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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.

Excellent dish. Wonderful combination of flavors. No leftovers!

Delicious & easy.