Tempeh Curry
A flavorful curry recipe that utilizes expired frozen tempeh to reduce food waste.
Ingredients
- 1 cup expired frozen tempeh, thawed
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 cup diced tomatoes
- 1 cup chopped spinach
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the expired tempeh and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.
In the same pot, add the onion and garlic. Sauté until the onion is translucent.
Add the curry powder, turmeric, cumin, and coriander to the pot. Stir well to coat the onions and garlic with the spices.
Pour in the coconut milk, vegetable broth, and diced tomatoes. Bring the mixture to a simmer.
Add the cooked tempeh back to the pot and stir in the chopped spinach. Season with salt and pepper to taste.
Simmer the curry for 10-15 minutes, or until the flavors have melded together and the spinach is wilted.
Serve the tempeh curry over cooked rice.
Enjoy!