This tempeh curry is a vegan dinner recipe that will warm your bones and boost your heart health whenever you need a bowl of delicious comfort.
Though February is American Heart Month, every day should be a special occasion to eat for heart health. Curry, or more specifically the turmeric found in curry powder, has been shown to reduce the risk of heart disease due to its antioxidant and anti-inflammatory properties.
Heart healthy tempeh curry recipe
- 1/4 cup dried porcini mushrooms
- 1/2 cup hot water
- 2 tablespoons canola oil
- 1 onion, chopped
- 1 large red bell pepper, seeded, chopped
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh ginger
- 2-3 teaspoons curry powder
- 8 ounces tempeh (your favorite kind), cubed
- 1 (15 ounce) can coconut milk
- Salt and freshly ground black pepper to taste
- 1/4 cup finely chopped cilantro
- In a small bowl, combine mushrooms and water, and soak mushrooms for at least 15 minutes.
- Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and cook, stirring often, for 3 minutes.
- Add garlic, ginger, and 2 teaspoons curry powder, stirring to combine. Cook for 1 minute, stirring often.
- Add tempeh and cook, stirring occasionally, until tempeh is lightly browned.
- Drain the mushrooms and reserve the soaking water (it becomes a mild mushroom broth). Chop mushrooms and add to skillet, stirring to combine.
- Pour mushroom broth through a thin sieve to remove any grit. Stir coconut milk and mushroom water into skillet.
- Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt and pepper. Add more curry powder, if desired.
- Serve hot, garnished with cilantro.
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