dinner recipe · #01270
Broccoli Tempeh Curry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 12
Prep15 min
Cook25 min
Inactive0 min
Total40 min
Ingredients
- 12 ozTempeh
- 12 ozBroccoli
- 1½ cupsCoconut Milk Beverage
- 1 cupTomato Sauce
- ½ cupVegetable Broth
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspCurry Powder
- 1 tbspSesame Oil
- 1 tbspTahini
- 1 tbspOlive Oil
- ½ tspTable Salt
Instructions
- Drain the Tempeh if needed. Wash the Broccoli under running water, keep leafy greens separate from raw meat and poultry, cut it into bite-size pieces, chop the Yellow Onion, and mince the Garlic.
- Heat the Olive Oil in a pot. Cook the Yellow Onion, Garlic, Curry Powder, Sesame Oil, Tahini, and Broccoli for 6 minutes.
- Stir in the Tempeh, Coconut Milk Beverage, Tomato Sauce, Vegetable Broth, and Table Salt. Simmer for about 18 minutes until the Broccoli is tender and the curry is hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 22 g
- Carbohydrates
- 23.8 g
- Fat
- 20.6 g
- Fiber
- Unavailable
- Sodium
- 435 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans, Sesame
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.