Spicy Tempeh Curry with Coconut Milk and Vegetables

**Spicy Tempeh Curry with Coconut Milk and Vegetables: A Flavorful and Nutritious Plant-Based Delight**

If you’re looking for a hearty, satisfying, and health-conscious meal that doesn’t compromise on flavor, Spicy Tempeh Curry with Coconut Milk and Vegetables is a must-try. This vibrant dish combines the rich, creamy texture of coconut milk with the bold spices of traditional curry, all while featuring tempeh—a protein-packed, fermented soy product—as the star ingredient. Add a colorful medley of vegetables, and you have a well-rounded, plant-based meal that’s as nourishing as it is delicious.

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### What Is Tempeh?

Tempeh is a traditional Indonesian soy product made from fermented whole soybeans. Unlike tofu, which is made from soy milk, tempeh retains the whole bean, giving it a firmer texture and a nuttier, earthier flavor. It’s high in protein, fiber, and essential nutrients like iron, calcium, and magnesium. The fermentation process also makes it easier to digest and introduces beneficial probiotics.

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### Why Coconut Milk?

Coconut milk serves as the creamy base for this curry, balancing the heat of the spices with its natural sweetness and richness. It’s a staple in many Southeast Asian cuisines and is especially popular in Thai and Indonesian curries. Coconut milk also adds healthy fats, particularly medium-chain triglycerides (MCTs), which are known for their potential energy-boosting and metabolism-enhancing properties.

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### Key Ingredients

Here’s a breakdown of the essential components that make this curry both flavorful and nutritious:

– **Tempeh**: Cubed and lightly pan-fried or steamed to absorb the curry flavors.
– **Coconut Milk**: Full-fat for a rich, creamy texture.
– **Vegetables**: A colorful mix such as bell peppers, carrots, green beans, broccoli, and spinach.
– **Aromatics**: Garlic, ginger, and onions form the flavor base.
– **Curry Paste or Powder**: Red or yellow curry paste adds depth and heat. You can also use a blend of turmeric, cumin, coriander, and chili powder.
– **Lime Juice**: Adds a tangy brightness to balance the richness.
– **Soy Sauce or Tamari**: For umami and saltiness.
– **Fresh Herbs**: Cilantro or Thai basil for garnish.

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### How to Make Spicy Tempeh Curry

**Ingredients (Serves 4):**
– 1 block (8 oz) tempeh, cubed
– 1 tbsp coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste (adjust to taste)
– 1 can (14 oz) full-fat coconut milk
– 1 cup vegetable broth or water
– 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
– 1 tbsp soy sauce or tamari
– 1 tbsp lime juice
– Salt and pepper to taste
– Fresh cilantro or Thai basil for garnish
– Cooked rice or quinoa for serving

**Instructions:**
1. **Prepare the Tempeh**: Steam the cubed tempeh for 10 minutes to reduce bitterness. Optionally, pan-fry in a little oil until golden brown for added texture.
2. **Sauté Aromatics**: In a large skillet or wok, heat coconut oil over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and translucent.
3. **Add Curry Paste**: Stir in the curry paste and cook for 1-2 minutes to release the spices.
4. **Combine Liquids**: Pour in the coconut milk and vegetable broth. Stir to combine.
5. **Add Tempeh and Vegetables**: Add the tempeh cubes and harder vegetables like carrots and broccoli first. Simmer for 10 minutes. Add softer vegetables like bell peppers and spinach in the last 5 minutes.
6. **Season**: Stir in soy sauce and lime juice. Adjust seasoning with salt and pepper.
7. **Serve**: Ladle over steamed rice or quinoa and garnish with fresh herbs.

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### Nutritional Benefits

This curry is a powerhouse of nutrients:
– **High in Plant-Based Protein**: Thanks to tempeh.
– **Rich in Fiber**: From both tempeh and vegetables.
– **Healthy Fats**: From coconut milk.
– **Vitamins and Minerals**: A wide range from the vegetables and spices used.

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### Customization Tips

– **Make It Milder**: Use less curry paste or choose a mild variety.
– **Add Legumes**: Chickpeas or lentils can boost protein and fiber.
– **Go Low-Fat**: Use light coconut milk or reduce the amount for a lighter