Name: Tempeh Curry Stew
Prep time: 10 min
Cook time: 5 min
Total time: PT15 minsM
Ingredients: olive oil 30 mL; tempeh 240 g; 1 onions; 1 clove garlic; ginger 15 mL; curry 10 mL; chili seasoning 2.5 mL; cumin 2.5 mL; cinnamon 1 mL; maple syrup 15 mL; soy sauce 15 mL; vegetable broth 125 mL; coconut milk 400 mL; cherry tomato(s) 125 mL; cauliflower 175 mL; cilantro 60 mL; To taste salt and pepper

Niveau: très facile

Temps de préparation: 10 mins

Temps de cuisson: 15 mins

Portions: 4

Ingredients

: olive oil; 30 mL

: tempeh; 240 g

1: onions

1 clove: garlic

: ginger; 15 mL

: curry; 10 mL

: chili seasoning; 2.5 mL

: cumin; 2.5 mL

: cinnamon; 1 mL

: maple syrup; 15 mL

: soy sauce; 15 mL

: vegetable broth; 125 mL

: coconut milk; 400 mL

: cherry tomato(s); 125 mL

: cauliflower; 175 mL

: cilantro; 60 mL

To taste: salt and pepper

Directions

Étape 1: In a wok set over high heat, swirl half the oil and brown tempeh for about 3 minutes. Set aside on a plate.

Étape 2: In the same wok, swirl remaining oil and sauté onion, garlic and ginger for 2 minutes. Add curry powder, chili powder, cumin, cinnamon, maple syrup and soy sauce, then add tempeh. Sauté for 1 minute.

Étape 3: Add remaining ingredients, except cilantro, and simmer until vegetables are al dente. Season to taste and garnish with cilantro. Serve with rice or naan bread.

Tempeh Curry Stew

Ingredients

Directions

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Tempeh Curry Stew

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Ingredients

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