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Vegan Thai Green Curry with Tempeh and Kale

Tempeh and kale take center stage in this hearty and nutritious version of vegan Thai green curry. It’s packed with protein and greens, making it a satisfying and energizing meal.
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Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 2 tbsp green curry paste
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 1 block tempeh cubed
  • 1 small bunch kale stems removed and chopped
  • 1 red bell pepper sliced
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • Fresh cilantro for garnish
  • Cooked brown rice or jasmine rice for serving

Method
 

  1. Heat coconut oil in a large skillet over medium heat. Add the green curry paste and sauté for 2-3 minutes.
  2. Stir in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
  3. Add the cubed tempeh and cook for 5-7 minutes, allowing it to absorb the flavors.
  4. Stir in the kale, red bell pepper, and soy sauce, cooking for another 5 minutes until the kale is wilted and tender.
  5. Add the lime juice and adjust seasoning as needed. Serve the curry over rice and garnish with fresh cilantro.