Vegan I Gluten Free
Time: 40 minutes + 1 hour marinating time
Serves: 4
Tempeh Marinade
4 servings of tempeh
1/2 cup vegetable broth
2 tbsp. Tamari sauce
2 tsp. vinegar
2 cloves garlic, minced
1 1/2 tsp. paprika
1 tbsp. coconut oil
2 cloves garlic, minced
1-2 inch piece ginger, grated
1 chili, sliced (optional)
1 yellow onion, sliced thin
Eggplant*, half-mooned
4 carrots, sliced in ribbons**
1 tbsp. Tamari sauce
1 (15 ounce) can full-fat culinary coconut milk
1/2 tbsp. curry powder
2 tsp. cumin powder
1 (8ounce) package mushrooms of choice, sliced or halved
2 large handfuls of greens of choice (spinach, kale, morning glory, etc.)
Salt and pepper to taste
Cilantro and lime for garnish
*Use your local eggplant, this will vary region to region. If you have the small, round bite-size eggplants you can just keep them whole or slice in half. If you have long and skinny eggplant, I recommend cutting in half-moons. If you are working with the large and round eggplant, I recommend cubing the pieces.
**To make the carrot noodles, use a vegetable peeler and work your way around the carrot making long strips. I typically quickly run the peeler over 1 spot 4-6 times, rotate the carrot slightly and again make 4-6 strips, continuing this process until the carrot is too small to make more noodles.
Mix all the tempeh marinade ingredients, except the tempeh itself, in a bowl and stir to combine.
Slice the tempeh in long strips or cubes (as you desire). Lay the tempeh in a single layer in a tupperware or dish. Pour the marinade over the tempeh and gently flip each piece into the sauce. Cover and let sit for 1-2 hours at room temperature or 3-4 hours in the fridge.
While the tempeh is marinating, prepare the vegetables for the curry and set aside.
Heat a large pot over medium-high heat. Add the oil and when it's hot, but not smoking, add in the minced garlic sautéing about 30 seconds. Next add the grated ginger, optional chili and onion, stirring until the onions are beginning to brown, about 3 minutes.
Stir in the eggplant, searing the skin. Stir occasionally, allowing the eggplant to cook until almost tender, about 5-7 minutes.
Add the carrot ribbon noodles and stir to incorporate. Next, add the Tamari, coconut milk, curry powder and cumin and stir well.
Let the vegetables simmer on medium, uncovered, for 7-10 minutes. Add the remaining ingredients and cook until the greens are wilted, 2-3 minutes. You can then turn the heat to low and let it mellow while you cook the tempeh (or cut the heat off and let it cool).
To cook the tempeh heat a skillet over medium-high heat with a little bit of coconut oil. When the oil is hot add your tempeh strips or cubes. Sear the tempeh for 3-5 minutes and then flip for another 3-5 minutes. You are looking for the surface to be slightly brown and the inside heated. When it's done cooking, add the tempeh on top of your curry bowl.
Top the bowl with a fresh sprig of cilantro and a squeeze of lime.
Store leftovers in the fridge (curry and tempeh separate) 3-4 days in an airtight container.