Coconut Kale Cumin Tempeh Curry

Ingredients

• 14 ozTempeh
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspVegetable Oil
• 6 ozDaikon Radish
• 2 cupsCoconut Milk Beverage
• 8 ozKale
• 1 tspTurmeric
• 1 tspCumin
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Tempeh into bite-size cubes. Chop the Yellow Onion, mince the Garlic, cut the Daikon Radish into bite-size pieces, and prepare the Coconut Milk Beverage, Kale, Turmeric, Cumin.
2. Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Daikon Radish for 5 minutes, then add the Coconut Milk Beverage, Kale, Turmeric, Cumin and Table Salt.
3. Stir in the Tempeh and simmer the curry gently for about 23 minutes until the vegetables are tender and the sauce coats the Tempeh.