Curried Coconut Tempeh Salad

Curried Coconut Tempeh Salad - 1 Guiding Stars

Active Time

30 min.

Total Time

40 min.

Servings

4 (211 g)

Bored with your every day salad? This little culinary adventure is worth exploring. Warm, curried tempeh over massaged kale is a tangy, sweet and spicy treat you’ll love. Adjust the amount of chili to suit your preference for heat.

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, divided
2 Tbsp. olive oil
½ tsp. salt
½ tsp. black pepper
2 inch piece of lemongrass bulb
1 inch piece of fresh ginger, peeled
½ Thai green chili
1 tsp. ground coriander
½ tsp. soy sauce
½ cup unsweetened lite coconut milk
1 Tbsp. olive oil
8 oz. tempeh, cubed

Directions

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.
Heat the olive 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.

Nutritional analysis per serving: Calories 260; Total Fat 18g (23% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 355mg (15% DV); Total Carbohydrate 15g (5% DV); Dietary Fiber 6g (21% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 10% DV; Iron 15% DV; Potassium 10% DV; Vitamin K 150% DV; Vitamin C 50% DV; Copper 35% DV.