Tempeh Curry

Dairy-free
Egg-free
Nut-free
Wheat-Free / Gluten-Free
Kosher
Low-Calorie
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Vegan
Dish type
Dinner
Serves
4
Ready in
35 minutes

Ingredients

  • 1 (8-oz.) pkg. organic tempeh, cut into cubes
  • 2 Roma (plum) tomatoes, chopped
  • 1 small onion, sliced
  • 1/2 cup chopped red bell pepper
  • 1 tsp. peeled, grated fresh gingerroot
  • 1 tbsp. curry powder
  • 1/2 tsp. ground cumin
  • 1 (13.5-oz.) can light coconut milk
  • 1 lime, juiced and zested
  • 1 mango, seeded, peeled and cut into cubes
  • 1 tbsp. chopped fresh cilantro

Directions

Prep Time
15 minutes
Cook Time
20 minutes
Ready in
35 minutes
  1. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat 1 minute. Add tempeh; cook 5 minutes or until evenly browned on all sides. Transfer to a plate; set aside.
  2. Return skillet to medium-high heat and coat with nonstick cooking spray. Add tomatoes; cook until softened. Add onion and bell pepper; cook and stir 5 minutes or until soft. Stir in ginger, curry, cumin, and pepper to taste.
  3. Add coconut milk, lime juice, zest and mango; stir to combine. Simmer 5 minutes or until mango is slightly softened. Add tempeh; cook and stir until heated through. Sprinkle with cilantro, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 248, Calories Fat 115, Total Fat 12g, Saturated Fat 6g, Cholesterol 0mg, Sodium 29mg, Carbohydrate 24g, Protein 10g
Serving Size1
Calories248
Calories Fat115
Calories (fat) extra46
Total Fat12g
Total Fat (extra)20
Saturated Fat6g
Saturated Fat (extra)32
Cholesterol0mg
Sodium29mg
Sodium (extra)1
Potassium515mg
Carbohydrate24g
Carbohydrate (extra)8
Fiber2g
Fiber (extra)12
Sugars15g
Protein10g
Omega30g
Vitamin A1770IU
Vitamin A (extra)35
Vitamin C62mg
Vitamin C (extra)104
Iron2mg
Iron (extra)12