Name: Creamy Coconut Tempeh Cauliflower Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tempeh; 1 cup Cauliflower florets; 1 tsp Coconut oil; 2 tbsp Light coconut milk; 1 tbsp Nutritional yeast; 0.25 tsp Turmeric; 0.5 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.25 cup Water; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Tempeh Cauliflower Curry

Sautéed tempeh and cauliflower florets simmered in a fragrant coconut-turmeric sauce, creating a vibrant and velvety plant-based bowl.

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NUTRITION

Protein

47.9g

Fat

32.3g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Tempeh

1 cup Cauliflower florets

1 tsp Coconut oil

2 tbsp Light coconut milk

1 tbsp Nutritional yeast

0.25 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

0.25 cup Water

1 tbsp Fresh cilantro

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PREPARATION

1
Cut the tempeh into bite-sized cubes and chop the cauliflower into small florets.
2
Heat the coconut oil in a large skillet over medium heat.
3
Add the tempeh cubes to the skillet and sauté for 5-6 minutes until golden brown on all sides.
4
Stir in the minced garlic, grated ginger, turmeric, cumin, sea salt, and black pepper, cooking for 1 minute until fragrant.
5
Add the cauliflower florets and water to the pan, then cover with a lid to steam for 4 minutes until the cauliflower is tender-crisp.
6
Remove the lid and stir in the light coconut milk and nutritional yeast, simmering for 2 minutes until the sauce thickens and coats the tempeh.
7
Garnish with fresh chopped cilantro and serve immediately.