NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

0.5 cup Shelled edamame

0.5 cup Fresh pineapple chunks

1 tbsp Full-fat coconut milk

0 tsp Coconut oil

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Red curry paste

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.5 whole Lime

1 tbsp Fresh cilantro

PREPARATION

• 1

  Dice the tempeh into 1/2-inch cubes and finely chop the red onion, bell pepper, garlic, and ginger.

• 2

  Heat the coconut oil in a large skillet over medium-high heat.

• 3

  Add the tempeh cubes to the skillet and sauté for 5-7 minutes until golden brown on all sides.

• 4

  Add the red onion and bell pepper to the skillet, cooking for another 3 minutes until softened.

• 5

  Stir in the garlic, ginger, and red curry paste, toasting the spices for 1 minute until fragrant.

• 6

  Pour in the coconut milk and add the shelled edamame and pineapple chunks.

• 7

  Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken and the flavors to meld.

• 8

  Season with sea salt and squeeze the fresh lime juice over the curry.

• 9

  Garnish with chopped fresh cilantro and serve warm.