Turmeric-Tempeh Coconut Curry

By Jamie Vespa

Turmeric-Tempeh Coconut Curry is a delicious, 20-minute solution to easy weeknight cooking. This vegan, fiber-and-protein-packed main is kid-friendly and perfect for make-ahead meals.

Ingredients

• 1 bunch lacinato kale (roughly chopped)
• 2 Tbsp. avocado oil (or any vegetable oil)
• 3/4 tsp. kosher salt
• 1 8-oz. package tempeh, crumbled
• 1 large shallot (finely chopped)
• 2 garlic cloves (minced)
• 2 tsp. Thai red curry paste
• 1 1/2 tsp. ground turmeric
• 1/4 tsp. freshly ground black pepper
• 1 cup light unsweetened canned coconut milk
• 1/4 cup water
• Juice of 1 lime
• 1/2 cup fresh cilantro leaves
• 4 cups cooked basmati rice
• Greek yogurt (chopped cashews or peanuts, and finely chopped green onion for serving)

Instructions

1. 1

   Place kale in a large bowl; add 1 Tbsp. of the oil and 1/4 tsp. salt; massage into kale leaves until softened. Set aside.

2. 2

   Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Add tempeh; cook 5 minutes, stirring occasionally, until browned. Add shallots and remaining 1/2 tsp. salt; cook, stirring occasionally, until softened, about 3 minutes.

3. 3

   Reduce heat to medium. Add garlic, curry paste, turmeric, and black pepper; cook 2 minutes, stirring often. Add coconut milk and water; bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and cilantro.

4. 4

   Divide rice evenly into each of 4 bowls. Top evenly with kale, followed by curry mixture (the hot curry with warm and wilt the kale). Top with a dollop of Greek yogurt, chopped nuts, and green onion, if desired.