Name: Scooter's Tempeh Kale Curry recipe
Ingredients: 2 tablespoons coconut oil, divided;1 (8 ounce) package tempeh, cut into 1/2-inch cubes;2 tablespoons curry powder;1 yellow onion, chopped;1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces;2 teaspoons garlic powder;3 ounces crumbled goat cheese;1 teaspoon sea salt

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Ingredients

2 tablespoons coconut oil, divided 1 (8 ounce) package tempeh, cut into 1/2-inch cubes 2 tablespoons curry powder 1 yellow onion, chopped 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces 2 teaspoons garlic powder 3 ounces crumbled goat cheese 1 teaspoon sea salt

Nutrition Info

436.4 calories carbohydrate: 29.9 g cholesterol: 22.4 mg fat: 27.5 g fiber: 5.2 g protein: 26.1 g saturatedFat: 16.1 g servingSize: - sodium: 807.7 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Directions

Melt 1 tablespoon coconut oil in a large skillet over medium-high heat. Cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. Add onion, cook and stir until slightly softened, about 2 minutes.
Reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture, cook and stir until kale wilts, about 10 minutes. Transfer to plates and top with goat cheese and sea salt.

Recipe Yield

3 servings

Recipe Note

I came home to my garden one day and pulled this meal together. It is a great healthy meal option that didn't require too many ingredients.

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