Mango Tempeh Curry

Now that it’s Tuesday, my Vegan MoFo plan seems to be taking shape. On Mondays, I’m going to post about upcoming events in my area, which are sort of food related, in that all of the events revolve around cool vegan people talking about vegan food. On Tuesdays I’m going to be posting recipes. On Wednesdays I’m going to talk about restaurants and delcious food that I’ve eaten in them. On Fridays I’m going to review cookbooks and post food porn. But what about Thursday, you ask? I’m still not sure what to do on Thursdays. Should I post health tidbits? Reviews of my favorite vegan foods? Cute cat pictures? Should I just take a nap? I still have two days to figure that one out. So without further ado, here’s a recipe: 

  

 

Mango Coconut Curry Tempeh

Ingredients:

8 oz package of tempeh

1 tablespoons coconut oil

1 medium red onion, diced

1 red bell pepper, chopped

2 tablespoons of fresh minced ginger

1 large mango, peeled and cut into small cubes

1/2 cup pineapple juice

14 ounce can coconut milk

1 tablespoon curry powder

sea salt

 

Instructions:

1. Cut the tempeh into 1″ cubes. Heat the coconut oil in a large skillet over medium heat. Add the tempeh to the oil and cook for about 2 minutes per side, until each side is lightly golden. Remove the tempeh from heat and set aside. 

 

2. Add the onions, ginger and pepper to the pan and heat for about 5 minutes, until the ginger is fragrant and the onion is translucent.

 

3. Stir in the mangos, pineapple juice, coconut milk and curry powder. Add the tempeh back to the pan. Cover and bring to a boil. Lower the heat and simmer for 5 minutes. Uncover and simmer for 10 more minutes, stirring occasionally. Stir in a pinch of salt and remove from heat. 

 

4. Serve over brown rice and with a side of leafy greens.

 

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Dr. Fuhrman