Stir Fry Green Curry Tempeh Recipe
This green curry tempeh recipe helped me kindle my recent love of tempeh. I had tried to make tempeh a long time ago and I thought it was kind of awful. Then a friend of mine explained to me how you prepare tempeh before cooking and now I love it.
It has a richness and a thickness and a nuttiness that is really satisfying. Originally cultivated in Indonesia, tempeh is a fermented soy product that contains more protein, dietary fiber and vitamins than tofu. Even though both tofu and tempeh are soy based, because of the two different ways the soy is processed, their consistency and flavors are completely different.
I’m all about putting lots of colors in any recipe. Aside from a wide mix of flavors, vegetables with different colors have different nutrients. For example, in this recipe, the tomatoes are high in vitamin C and have some iron, the carrots are high in vitamin A and the broccoli is high in vitamins C & K. Since I don’t take any supplements, including vitamins, I’ve got to get all of nutrients I can from whole food source. Mixing it up works.
And speaking of colors, one of the things I love about this dish, besides the wide mix of flavors, is the colors. It just looks delicious.