The other night Topher and I both got home late and were more or less starving, we took a quick inventory of what we had around and came up with this concoction — fast, easy, delicious, makes for great leftovers — perfect, right?! I love keeping tempeh and tofu on hand to create fast meals with. I estimated our ingredient amount here (sorry, I didn’t know it’d turn out so good so I didn’t capture it as we made it! ), so please feel free to adjust according to your liking. Really, almost any veggies that you have around would make a great addition to this dish. It’s great as is, or over a grain (we had it with quinoa; basmati or jasmine rice would work well too).
Ingredients:
Serves 4
red curry paste, about 2 tablespoons
1 can of coconut milk, about 1 cup
organic unrefined coconut oil, 1 and 1/2 tablespoons
1-2 cloves of garlic, minced
1/2 of a yellow onion, chopped
1 package of organic tempeh (I like to use the Lifelight flax variety ) , crumbled
1 package of green beans, cut into halves
2 carrots, sliced
1 zucchini, chopped
red pepper flakes
sea salt
fresh cilantro (optional )
The tempeh crumbles very easily; break it apart into bite size pieces and set aside.
Heat the coconut oil on medium high heat. Once it’s melted add in the garlic and onions and cook until the onions become translucent.
Add in the tempeh crumbles and mix well. Add in the zucchini, carrots and green beans.
While the vegetables are cooking, in a separate bowl mix the coconut milk and curry paste until the paste has dissolved. Take the coconut milk and curry mixture and add it to the pan. Stir thoroughly so that it’s all mixed together well. Add a bit of red pepper and sea salt to taste. It’s nice to leave the vegetables a little crunchy so be careful not to over cook them. Heat through and serve! I like to add a bit of fresh cilantro as a garnish.
with love and healthy-quick-meals,
Jackie
crafted wellness 