4 Serves
97 Mins
Using a chefs knife and cutting board, dice the tempeh into bite-sized cubes and finely chop the onion and garlic.
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KenyanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
96 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
285 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
312 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
30 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the coconut oil in a large Dutch oven over medium heat. Add the tempeh and sear until golden brown, then remove with a slotted spoon.
In the same Dutch oven, sauté the onion and garlic until softened. Stir in the Panang curry paste and cook until fragrant.
Pour in the coconut milk and bring to a gentle simmer. Return the seared tempeh to the pot and cook on low heat to allow the flavors to meld.
Season the curry with salt and pepper to taste, then serve immediately while hot.
14
g52
g8
g
British
Scottish