Chef Joey's Coconut Curry Tempeh Recipe

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Chef Joey's Coconut Curry Tempeh
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Ingredients:

Directions:

  1. Heat the coconut oil in a skillet.
  2. Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
  3. Add the mushrooms, saute for another 4 minutes.
  4. Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
  5. Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
  6. Add the lime juice and the can of coconut milk.
  7. Saute until this reduces by about 1/2. About 10 minutes.
  8. Taste, make sure the seasons are to your liking.
  9. Serve over rice or your favourite grain.
  10. Bon Appetit!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 77.45 Kcal (324 kJ)
Calories from fat 53.85 Kcal
% Daily Value*
Total Fat 5.98g 9%
Sodium 431.51mg 18%
Potassium 208.65mg 4%
Total Carbs 4.18g 1%
Sugars 2.42g 10%
Dietary Fiber 1.45g 6%
Protein 2.61g 5%
Vitamin C 15mg 25%
Vitamin A 0.2mg 8%
Iron 5.1mg 28%
Calcium 19.7mg 2%
Amount Per 100 g
Calories 98.49 Kcal (412 kJ)
Calories from fat 68.48 Kcal
% Daily Value*
Total Fat 7.61g 9%
Sodium 548.73mg 18%
Potassium 265.34mg 4%
Total Carbs 5.31g 1%
Sugars 3.08g 10%
Dietary Fiber 1.84g 6%
Protein 3.32g 5%
Vitamin C 19.1mg 25%
Vitamin A 0.3mg 8%
Iron 6.4mg 28%
Calcium 25mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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