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| Scooter's Tempeh Kale Curry |
"I came home to my garden one day and pulled this meal together. It is a great healthy meal option that didn't require too many ingredients."
Ingredients :
- 2 tablespoons coconut oil, divided
- 1 (8 ounce) package tempeh, cut into 1/2-inch cubes
- 2 tablespoons curry powder
- 1 yellow onion, chopped
- 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
- 2 teaspoons garlic powder
- 3 ounces crumbled goat cheese
- 1 teaspoon sea salt
Instructions :
| Prep : 15M | Cook : 3M | Ready in : 30M |
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- Melt 1 tablespoon coconut oil in a large skillet over medium-high heat. Cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. Add onion; cook and stir until slightly softened, about 2 minutes.
- Reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture; cook and stir until kale wilts, about 10 minutes. Transfer to plates and top with goat cheese and sea salt.
Notes :
- Add some water (1/4 cup) if the kale is dry. Substitute Greek yogurt for goat cheese if you like. Enjoy with chop sticks for added fun.
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