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Tempeh-Coconut Curry

PREPARATION

15 min(s)

COOKING

15 min(s)

TOTAL

30 min(s)

SERVES

2

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Ingredients


1 cup tempeh

2 teaspoons virgin coconut oil

1 red onion (small)

1 red bell pepper (medium)

2 sweet potatoes (medium)

2 teaspoons ginger root (grated)

1 tablespoon coriander (fresh)

1/2 teaspoon turmeric

1/2 teaspoon garam masala

1 teaspoon curry powder

1 teaspoon paprika

1/2 cup coconut milk

1 teaspoon lemon (squeezed)

Sea salt to taste

Introduction

Although soybeans are usually not recommended in any form for a clean detox, fermented soy products are the one exception. Tempeh, for example, brings many health benefits: It is high in probiotics and anti-inflammatory properties, reduces headaches, helps increase your bone density, reduces your cholesterol and helps fight diseases such as cancer and diabetes. Combine all this goodness with some fresh veggies and a rich coconut sauce, and you have a delicious, detoxifying meal ready to be enjoyed.

Preparation

Peel and cube the sweet potatoes. Add some water to a pot and bring to a boil, then add the sweet potatoes and a pinch of salt. Boil until the potatoes are softened (around 10 minutes, depending on the size of the potato cubes). Set aside.
Cube the tempeh, then add it to a nonstick skillet with a bit of coconut oil for frying. Fry until golden brown. Place the tempeh on a plate lined with absorbent paper.
In the same frying pan, saute the onion and grated ginger. When the onion turns translucent, add the sliced bell pepper and spices.
Finally, add the sweet potatoes, tempeh, coconut milk and lemon juice and remove immediately from the heat. Serve with rice.
Detox Friendly
Gluten Free
Dinner
Vegan
Curry
Dairy Free