![[NEW] Curried Coconut Tempeh Salad](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126805251.jpg)
Ingredients
- 1 bunch of kale, stemmed and chopped 3 green onions, sliced and divided 3 big handfuls of cilantro leaves, divided 2 limes, juice and zest 2 T. olive oil 1/2 t. salt 1/2 t. black pepper 2 in. piece of lemongrass bulb 1 in. piece of fresh ginger, peeled 1/2 Thai green chili 1 t. ground coriander 1/2 t. soy sauce 1/2 c. unsweetened lite coconut milk 1 T. olive oil
- 8 oz. tempeh, cubed
Tip: Screenshot this list for easy reference while shopping
Instructions
- Toss the kale, half of green onions and cilantro leaves with half of lime juice, olive oil, salt and pepper. Massage the dressing into the leaves.
- Add remaining cilantro, lime zest, lemongrass, ginger, chili and coriander to a mortar and pestle. Grind into a chunky paste. Scrape it into a small bowl. Stir in the coconut milk and soy sauce. Chop up the remaining cilantro and stir it into the mix as well.
- Heat the coconut oil in a large saute pan over medium heat. Add remaining green onions and sauté until fragrant. Add tempeh and cook until brown and crispy. Add curry paste and cook to heat.
- Serve warm over kale leaves.
