Recipe: Easy Tempeh, Potato and Spring Vegetable Red Curry

There is a lovely Thai restraunt near us that I used to love to go to. That is until I had my daughter. It's just that the place isn't really "kid friendly" and it's more of a date night place. Since we hardly ever go anywhere for date nights it has dropped off of our radar.  That doesn't mean i've stopped loving Thai food though! 

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(One of my neighbors came out and accused us of being "hipster" for taking pictures of of our curry on such a lovely evening! hahahah! Then I sold him a Fo Reals Life Vegan Taco Party booklet!!!)

Thai food could easily be a complicated affair including trips to the Asian market for things like lemon grass, kafir lime leaves and galangal. There happens to be some pretty nice curry pastes that you can get in many regular grocery stores though that are flavorful and vegan! I use Thai Kitchen Red Curry Paste when i'm not feeling like making a big deal out of dinner. 

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This is so easy to make that you could do it for any weeknight dinner. It makes quite a bit so you will have leftovers. The leftovers are just as tasty the next day as they were the day you made it. Curry leftovers are actually some of my favorite leftovers (besides pizza!)

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You can add any vegetables you want to this. We had some fresh asparagus and potatoes from our farmer's market. I wanted to keep it simple so I just threw in some red pepper to balance it out. Use whatever you have in your fridge or one of these: onions, eggplant, carrots, sweet potato, any kind of peppers, summer squash, green beans, peas, finely sliced greens, broccoli, cauliflower, etc! See, anything would taste great in here. Just undercook everything slightly because it tastes best when the vegetables are still just a bit crisp. 

 

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You may notice that I use coconut extract in this recipe. I find it adds the perfect coconut taste without all of the extra calories and saturated fat. It's a sweet little trick from Mary McDougall's recipes!

Easy Tempeh, Potato and Spring Vegetable Red Curry

makes 4-6 servings

  • 8 small red potatoes, chopped
  • 15-20 stalks asparagus
  • oz tempeh, cubed
  • 1 red bell pepper, chopped
  • 2 teaspoons low sodium soy sauce or tamari
  • 3 - 4 Tablespoons red curry paste (or to taste)
  • 3 cups soy milk (or your favorite milk alternative)
  • 1 teaspoon coconut extract
  • sriracha to taste

Place a steamer over a pot with water in it and steam your potatoes and tempeh until the potatoes are fork tender (anywhere from 5-10 minutes depending on how large the pieces are.)

Take the asparagus and snap off the tough woody ends and discard them. Chop the tender stalks into 1-2" pieces.

Heat a large nonstick skillet over high heat. Saute the asparagus and bell pepper for 3 - 4 minutes. Whisk the curry paste, soy sauce and coconut extract into the soy milk and add it to the asparagus and peppers. Add in the potatoes and tempeh. 

Bring to a boil and then immediately turn the heat down and simmer. Simmer for 5 - 10 minutes.

I like to serve this as a one pot meal but you can always eat it over some cooked brown rice or quinoa.

Nutritional information per serving : Serving size:  1/6 curry dish

7 WWPointsPlus  274 calories, 6.1g total fat, 0mg cholesterol, 41.6g carbohydrates, 4.5g fiber, 5.3g sugar, 15.1g protein

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