Tempeh and coconut curry
Dairy-free and meat-free without leaning on cheese, which nothing else in this library manages — and tempeh holds its shape in a sauce where tofu collapses.
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Ingredients
For the whole dish · serves 4
- Tempeh14 oz
- Coconut milk11 fl oz
- Spinach8½ oz
- Ginger¾ oz
- Coconut oil1½ oz
- Ground turmerica teaspoon
- Ground cumintwo teaspoons
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+4g net · 87 kcal · 12 min · together 12g net, 532 kcal
Method
6 steps · 30 minutes
- Steam the tempeh for 10 minutes first. It is fermented and faintly bitter raw, and steaming takes that off — the step most recipes skip and most complaints come from.
- Cut it into 1/2 inch slabs and fry them in the coconut oil until browned on both sides, about 5 minutes. Lift them out.
- Cook the grated ginger and the spices in the same pan for 30 seconds, until they smell toasted rather than dusty.
- Pour in the coconut milk, scraping the base, and simmer 5 minutes to thicken.
- Return the tempeh and add the spinach a handful at a time, letting each wilt before the next.
- Season well. Tempeh needs more salt than it looks like it should.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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