* You can leave out the spicy jalapeno if you are worried about it being too spicy.
*Make sure you buy a mild curry powder for this dish.
*If you’d like a coconut curry flavor you can add 1/2 teaspoon coconut extract. We’ve tried it both ways and while I don’t think it’s essential to the dish, I did think was good. Especially if you are avoiding high fat coconut and miss coconut curry dishes.
*If you can’t find garam masala you can instead add 1 teaspoon of cumin powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon paprika.
*Use whatever vegetables you like for the curry! We included broccoli, red peppers, onions, carrots, zucchini and rainbow chard. A few other additions that might tickle your taste buds: kale, cabbage, eggplant, thinly sliced sweet potatoes, cauliflower, mushrooms, white potatoes, spinach, collard greens, baby corn, etc. Go wild! This sauce makes everything taste SO good.
*If you are allergic or avoiding soy you can do the following: In the sauce replace the silken tofu with 1/4 cup rice flour. Increase the milk alternative (use almond, hemp, etc) to 2 & 1/4 cups. Heat the sauce until thickened. Add in garbanzo beans or seitan instead of the tempeh.
*This is still a high fat dish so I would save it for a once in a while treat. It’s still far lighter than any creamy dish you’ll find eating out!
Easy Creamy Avocado Curry
- 1 avocado, pit removed and flesh scooped out
- 1 teaspoon lime juice
- 2 cloves garlic, peeled and smashed
- 1 teaspoon fresh grated ginger
- 1/2 jalapeno, seeds and membrane removed (optional)
- 1/4 onion, chopped (sweet onion if you can find them)
- 6oz (about 1/2 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
- 2 cups soy milk (or your favorite milk alternative)
- 1 Tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon salt
- 6 cups mixed vegetables (1 cup per serving – you can always add more!)
- 8 oz tempeh, cubed (or tofu, edamame, or garbanzo beans)
- 1 Tablespoon tamari or soy sauce + 1/4 cup water
Lightly steam your vegetables. You want them to be tender crisp.
Heat up your tempeh in a large nonstick pan with the tamari / soy sauce and water. I like to steam-fry it (cook it at a high temperature with water or other liquid.) Cook until lightly browned.
Place all of the sauce ingredients in your blender and blend until very smooth. Taste to check the seasonings and add in additional salt or lime juice if necessary.
Add your steamed vegetables to the tempeh. Pour the sauce over the vegetable mixture and stir to combine. Heat over medium low heat until warmed through.
Serve with brown rice and some very thin slices of avocado ( 100% optional. I didn’t eat mine with avocado on top but my daughter, the avocado fanatic, did!)
Nutritional information per serving
: Serving size: 1/6th of the dish (Vegetables are not included in this calculation because of the variables in your choosing. Calculations include the sauce and tempeh.)
5 WWPointsPlus, 171 calories, 10.2g total fat, 0mg cholesterol, 10.3g carbohydrates, 2.5g fiber, 2.3g sugar, 12.3g protein