This recipe is based on a chicken curry recipe. We don’t eat chicken, but that might be a substitute for the tempeh if you prefer a meat option.
Tempeh Curry with Spinach
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 1 pkg Tempeh diced
- 1 Vidalia onion diced
- 3 cloves Garlic minced
- 1 bag Baby Spinach
- 3 Tbsp Curry Powder
- 1 tsp Cinnamon ground
- 1 tsp Paprika
- 1/2 tsp Ginger Root grated
- 1/2 tsp Cayenne Pepper
- Salt and Pepper to taste
- 1 cup Plain Yogurt (remember to use plain, not flavored)
- 3/4 cup Coconut Milk
- 1/2 Lemon juiced
Instructions
- Heat up the olive oil in a frying pan
- Add tempeh
- Sauté onion
- Add baby spinach and cook down
- Add garlic and spices
- Add lemon juice and yogurt
- Add coconut milk a little bit at a time and let it thicken
