MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Kale Tempeh Curry
Categories: Curries, Tempeh, Thai, Vegetarian
Yield: 4 Servings

MMMMM---------------------------TEMPEH--------------------------------
8 oz Plain soy bean tempeh;
- unflavored
1/4 c Teriyaki sauce
1 tb Toasted sesame oil

MMMMM--------------------------NOODLES-------------------------------
8 oz Gluten free noodles
3 qt Water; in a large pot

MMMMM--------------------------STIR FRY-------------------------------
1 tb Olive or other cooking oil
1 sl Fresh ginger;
- up to 2, minced
1/2 Jalapeno pepper;
- seeded & minced
2 cl Garlic; minced
1 sm Summer squash;
- cut in thin half moon
- slices
1 sm Zucchini;
- quartered lengthwise,
- then sliced 1/2"
1/2 Pepper;
- yellow or red;
- seeded & sliced thin
1 c Green beans;
- fresh or frozen, sliced
2 c Kale; finely chopped
1/2 ts Curry powder
1 ts Green curry paste
1 pn Cayenne pepper (optional)
1 tb Braggs liquid aminos or
- soy sauce
1/2 c Coconut milk
1/4 c Water

Total time: 45 minutes

Broiled Tempeh:

Cut the tempeh in half crosswise, then cut each piece in half
horizontally to make four thin 2x4" pieces. Place the tempeh pieces
in a basket steamer in a wide saucepan, and steam for 15 minutes.
Marinate the tempeh in teriyaki sauce for 20 minutes or more. Brush
tempeh pieces with sesame oil on both sides and place on a cookie
sheet. Broil for 5 to 7 minutes each side until nicely browned. Slice
into cubes or strips.

Noodles:

Put 3 qt water on to boil in a large pot. When it boils, add 1 ts
salt, then the noodles, stirring gently until the noodles soften.
Reduce heat to simmer and cook noodles until just tender. Drain
noodles, add back to the pot, with 1 ts oil, stir to coat the noodles
with oil. Cover noodles and set aside.

Stir Fry:

Heat 1 tb oil in a large saute pan or wok on medium low. Prepare
vegetables. Add the garlic & ginger, stir fry for 2 minutes. Add the
rest of the vegetables, except frozen green beans, stir fry until
they are semi-soft. If using frozen green beans, reserve to add at
the end of cooking. Stir in the curry powder and green curry paste.
Add the Braggs or soy sauce, and coconut milk, and 1/4 cup water. Add
the frozen green beans if using, cover, reduce heat to low and cook
for 5 minutes. Serve stir fry vegetables over noodles, with broiled
tempeh, garnished with chopped cilantro or scallions.

Tips:

Start by steaming and marinating the tempeh: While the tempeh is
marinating, boil the water for the noodles and prep the veggies.
While the noodles cook, broil the tempeh, then quickly stir fry the
vegetables and put it all together.

Steaming pasteurizes the tempeh, plumps it, mellows the flavor, and
makes it absorb marinade better.

Per 219 g: 234 cal, 14 g carbs, 18 g fat, 130 mg sodium, 2 g fiber,
9 g protein, low Cholesterol

Recipe by Kathryn

Recipe FROM: <https://web.archive.org/web/20180917035733/
http://www.savvyvegetarian.com/vegetarian-recipes/
thai-kale-tempeh-curry.php>

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