Coconut Tempeh And Spinach Curry

Ingredients

• 150 g tempeh
• 100 ml light coconut milk
• 150 g canned crushed tomatoes
• 100 g fresh spinach
• 1 tbsp yellow curry powder
• 1 tsp coconut oil

Instructions

1. 1

   Crumble the tempeh into bite-sized pieces and sauté in coconut oil over medium heat until lightly browned.

2. 2

   Stir in the curry powder and toast for one minute until fragrant.

3. 3

   Pour in the crushed tomatoes and light coconut milk, bringing the mixture to a gentle simmer.

4. 4

   Fold in the fresh spinach and cook for another 3 minutes until wilted, then serve warm.

Nutrition Notes

Fermented tempeh provides a complete plant-based amino acid profile to stimulate muscle synthesis. The medium-chain triglycerides in the coconut milk offer rapid, easily digestible energy.

Tips

• →Serve alongside a portion of quinoa or brown rice to increase your total carbohydrate intake.
• →Add a squeeze of fresh lime juice right before eating to brighten the savory flavors.
• →Meal-prep this curry ahead of time, as the spices develop deeper flavors after a day in the fridge.