Ingredients
- 1 bunch of kale, stemmed and chopped
- 3 green onions, sliced and divided
- 3 big handfuls of cilantro leaves, divided
- 2 limes, juice and zest
- 2 T. olive oil
- 1/2 t. salt
- 1/2 t. black pepper
- 2 in. piece of lemongrass bulb
- 1 in. piece of fresh ginger, peeled
- 1/2 Thai green chili
- 1 t. ground coriander
- 1/2 t. soy sauce
- 1/2 c. unsweetened lite coconut milk
- 1 T. olive oil
- 8 oz. tempeh, cubed
Tip: Screenshot this list for easy reference while shopping
Instructions
- Toss the kale, half of green onions and cilantro leaves with half of lime juice, olive oil, salt and pepper. Massage the dressing into the leaves.
- Add remaining cilantro, lime zest, lemongrass, ginger, chili and coriander to a mortar and pestle. Grind into a chunky paste. Scrape it into a small bowl. Stir in the coconut milk and soy sauce. Chop up the remaining cilantro and stir it into the mix as well.
- Heat the coconut oil in a large saute pan over medium heat. Add remaining green onions and sauté until fragrant. Add tempeh and cook until brown and crispy. Add curry paste and cook to heat.
- Serve warm over kale leaves.