NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Organic tempeh

0.5 cup Cooked mung beans

1 tsp Avocado oil

0.25 cup Lite coconut milk

1 cup Fresh spinach

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

  Cut the organic tempeh into 1/2-inch cubes and finely dice the yellow onion.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the tempeh cubes to the skillet and sear for 5-7 minutes, turning occasionally until all sides are crispy and golden brown.

• 4

  Reduce the heat to medium and stir in the diced onion, minced ginger, and garlic, sautéing for 3 minutes until softened.

• 5

  Add the curry powder, sea salt, and black pepper to the skillet, stirring for 1 minute to toast the spices.

• 6

  Pour in the lite coconut milk, water, and cooked mung beans, stirring well to combine and scraping any browned bits from the bottom of the pan.

• 7

  Bring the mixture to a gentle simmer for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 8

  Fold in the fresh spinach and cook for 1 minute until just wilted, then serve immediately.