Golden Tempeh Curry

[Guest guest]

I normally don't care for Tempeh, either, Jennifer. In general, I don't care

for meat substitutes. However, I found this recipe in another group to

which I belong and it sounds interesting. Hmmm... I wonder if I can

substitute

tofu, which I love, for the tempeh, which I... er... don't. LOL Anyway,

here it is. Hopefully, some of you may like it.

* Exported from MasterCook *

 

Golden Tempeh Curry

 

Recipe By :page 66; Myra Kornfeld

Serving Size : 8 Preparation Time :0:00

Categories : Vegan Gourmet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------- -------- --

1/4 cup olive oil

2 (8-ounce) packages tempeh -- cubed

2 medium red onions -- cut into 1/2-inch dice (1 cup)

2 yellow bell peppers -- cut into 1/2-inch dice (1

cup)

1/4 cup minced fresh ginger

2 (14-ounce) cans light coconut milk

2 large mangos -- peeled and cut into 3/4-inch cubes,

divided (2 cups)

1 cup unsweetened pineapple juice

2 tablespoons curry powder

1 teaspoon salt

1/4 cup chopped chives -- for garnish

4 cups cooked brown rice

 

Coconut milk and fruit are what distinguish Thai curries from their Indian

and Asian cousins. Frozen mango cubes can be found in the freezer section of

most large supermarkets and work well in this dish.

 

1. Heat oil in large skillet over medium-high heat. Add tempeh, and cook 1

to 2 minutes per side, or until lightly golden. Transfer to plate, and set

aside.

 

2. Reduce heat to medium. Add onions and bell peppers to skillet, and saute

4 minutes, or until softened. Add ginger, and saute 30 seconds, or until

fragrant.

 

3. Stir in coconut milk, 1 cup mangoes, pineapple juice, curry powder, salt,

and tempeh. Cover, and bring to a boil. Reduce heat to medium-low, and

simmer 5 minutes. Uncover, and simmer 10 minutes more, or until thickened,

stirring occasionally. Top with remaining mango cubes and chives, and serve

over rice.

 

PER SERVING: 438 CAL; 15 G PROT; 23 G TOTAL FAT (7.5 G SAT. FAT); 46 G CARB;

0 MG CHOL; 310 MG SOD; 4 G FIBER; 11 G SUGARS

 

Source:

" Vegetarian Times 2008-Mar-Apr "

Copyright:

" 2008 Vegetarian Times, Inc. "

Ratings : Vegan

0 - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 423 Calories; 18g Fat (35.6% calories

from fat); 16g Protein; 56g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

 

302mg Sodium. Exchanges: 2 Grain(Starch)302mg Sodium. Exchanges: 2 Grain(Starc

Fruit; 2 1/2 Fat.

 

 

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

 

" Great spirits have always encountered violent opposition from mediocre

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~Albert Einstein