Tempeh and Spinach Curry
A quick and flavorful tempeh and spinach curry packed with protein and low in calories, perfect for a healthy meal.
5 min
Prep
15 min
Cook
4
Serves
360
Calories
Macros · per serving
32g protein
22g carbs
16g fat
Ingredients
For 4 servings
- 400 g tempeh
- 200 g spinach
- 1 onion
- 2 clove garlic
- 1 tbsp ginger
- 400 ml coconut milk, light
- 2 tbsp curry powder
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 1 lime
Instructions
- 1
Dice the onion and mince the garlic and ginger.
- 2
Cut the tempeh into small cubes.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Add onion, garlic, and ginger to the skillet; sauté until the onion is translucent, about 3 minutes.
- 5
Stir in curry powder and cook for another minute until fragrant.
- 6
Add tempeh cubes and cook for 5 minutes, stirring often, until they are lightly browned.
- 7
Pour in the coconut milk and bring to a simmer.
- 8
Add the spinach and stir until wilted, about 2 minutes.
- 9
Season with salt and black pepper to taste.
- 10
Squeeze lime juice over the curry before serving.
Cook it this week.
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