Tempeh and Mango Curry
  • 1 Tbsp coconut oil
  • 1/3cup chopped shallots
  • 4 garlic clovesminced
  • 2 Tbsp minced fresh ginger
  • 1 serrano pepper or jalapeno pepperfinely chopped and seeded for less spice
  • 3 Tbsp Thai yellow curry paste
  • 2cups light coconut milk
  • 1tsp ground turmeric
  • 2 Tbsp low-sodium soy sauce or coconut aminos
  • 2cups bite-sized cauliflower pieces
  • 1 1/2cups bite-sized pieces butternut squash
  • 1 1/2cups bite-sized pieces of tempeh
  • 1cup frozen mango chunks
  • 1/2cup roasted cashews
  • 1 lemoncut into wedges
  1. In large saucepan, heat coconut oil over medium heat. Add shallots, garlic, ginger, and chopped serrano pepper and cook, stirring often, until shallots are tender, about 3 minutes. Stir in curry paste and cook, stirring constantly, for a minute. Add coconut milk, turmeric, and soy sauce or aminos, stirring into curry mixture until well combined. Bring mixture to a simmer before stirring in cauliflower, squash, and tempeh. Reduce heat to medium-low, cover and let simmer, stirring occasionally, until cauliflower and squash are al dente, about 10 to 15 minutes. Remove lid from saucepan, stir in mango chunks, and let cook for another minute.
  2. To serve, divide curry among serving bowls and garnish with roasted cashews and a squeeze of lemon. Enjoy warm.
  3. Store any leftovers in airtight container in the refrigerator for up to 4 days. Reheat, stirring constantly over medium heat, with some additional coconut milk should it need a bit more moisture.
Recipe Notes

Per serving: 289 calories; 13 g protein; 17 g total fat (8 g sat. fat); 25 g total carbohydrates (8 g sugars, 5 g fiber); 620 mg sodium