Tempeh Stir-Fry in a Gingery Coconut Sauce
A gingery, spicy, creamy recipe for Stir-Fried Tempeh in a Gingery Coconut Sauce. Roasted red peppers add smoke to the dish, and onions and coconut milk add sweetness.
Servings: 4 servings
Calories: 210kcal
Ingredients
- 8 oz tempeh (cut into ½-inch cubes)
- 2 teaspoon avocado oil or any neutral oil
- 1 small red onion (thinly sliced)
- 2 roasted red peppers (roughly chopped)
- 2 teaspoon ginger (grated)
- 1 tablespoon ground coriander
- 2 teaspoon garam masala (or curry powder)
- ½-1 teaspoon cayenne pepper
- ½ teaspoon turmeric
- ½ cup coconut milk
- Juice of ½ lemon
- Salt to taste
- 2 tablespoon cilantro (chopped)
Instructions
- Heat 1 teaspoon of oil in a nonstick wok or karahi and stir-fry the tempeh until it turns lightly golden on all sides. Remove to a plate and set aside.
- Heat the remaining oil and add the onions and ginger. Add a smidgen of salt and stir fry, until the onions turn translucent.
- Add the turmeric, cayenne, coriander powder and garam masala or curry powder. Mix well.
- Add the roasted red peppers and the reserved tempeh, stir-fry for another minute, then add the coconut milk and mix well.
- Warm the mixture through and turn off the heat. Stir in the lemon juice and cilantro.
- Serve hot.
Nutrition
Calories: 210kcal | Carbohydrates: 11g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Potassium: 395mg | Fiber: 2g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 3mg