Easy Creamy Peanut Tempeh Curry
Easy Creamy Peanut Tempeh Curry has both comforting and exciting flavors. With the combination of protein-rich tempeh, delicious seasonings, and a creamy peanut butter it creates a symphony of taste that's satisfying.
Servings 3
Calories 243kcal
Ingredients
- 8 oz original tempeh (sliced length wise)
- cooking spray
- 1 tbsp olive oil or sesame oil
- 2 tbsp scallions
- 1 tsp minced garlic
- 1/2 cup green + red bell peppers (sliced length wise)
- 1 cup vegetable broth
- 2 tbsp creamy peanut butter (unsweetened)
- 1/2 cup unsweetened coconut milk (in tetra pack beverage style)
- 1 tbsp low sodium soy sauce
- 1 tbsp tomato puree
- 1 tbsp sriracha sauce
- Salt as per taste
- 1/2 - 1 tsp crushed black pepper (as per taste)
Instructions
- Heat a nonstick pan and grease it with cooking spray. Place the sliced tempeh in a single layer. Keep flipping them with the tongs so that they are evenly cooked to golden brown from all sides. Take them out on a plate and keep aside. (This may take about 4-5 minutes).
- In the same pan add olive oil or sesame oil and sauté scallions and garlic in it for 30 seconds.
- Toss in bell peppers and sauté again for 30 seconds - 1 minute. Do not overcook. Bell peppers should be crunchy and not mushy.
- Add vegetable broth, peanut butter and coconut milk to it. Whisk or stir over high -medium flame until peanut butter melts very well. (This may take about 3-5 minutes).
- Stir in soy sauce, tomato puree, sriracha sauce, salt and black pepper. Cook over medium flame for 4-5 minutes.
- Bring the flame to low heat and fold in the cooked tempeh. Turn it off and let it rest covered for 2 minutes. Do not cook at this stage.
- Remove the lid, gently mix everything and garnish with greens of green onions/scallions. Enjoy!
Video
Notes
- This tastes best when served immediately but the leftovers can be refrigerated in an air tight glass container for about a week. Warm it well in the microwave before serving. If you feel it has thickened a bit then add little vegetable broth to it and warm it on the stove top. Adjust its salt and serve.
- While sautéing tempeh as mentioned in the first step, you may use 1 tsp of olive oil instead of cooking spray if desired. The nutritional value may vary slightly.
- If sriracha sauce is spicy for you, feel free to skip it or add its quantity as per taste.
- After folding in all the ingredients as mentioned in step 6, do not cook. Just cover the pan with a lid and let it rest in its own heat and steam.
Nutrition
Calories: 243kcal | Carbohydrates: 14g | Protein: 17g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 674mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg