Who wants to make something yummy and fast?
This morning I grabbed a block of tempeh and tossed it in the electric pressure cooker (Instant Pot) to steam while I got ready for work. While in the shower, I decided I wanted to try out a simple curry.
Tempeh and Potato Coconut Curry
Ingredients
- 1 package tempeh steamed
- 3/4 cup yellow curry broth
- 2 cups sliced onion
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1 teaspoon cumin
- 3 cups diced potatoes
- 5.4 ounce can unsweetened coconut milk Thai Kitchen or Native Forest
- Salt and pepper to taste
Instructions
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In a covered pressure cooker heat about 1/4 cup of the yellow curry broth on medium to high heat.
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Add onions, ginger, turmeric and cumin and saute. Add potatoes and saute a few minutes.
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Crumble tempeh into tiny pieces (resembling ground meat), mix well, then add coconut milk.
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Cover pressure cooker and bring to pressure. Cook at low pressure four minutes. Use a quick release. (If using an Instant Pot or Fagor LUX, cover the pot, set to low pressure and select 4 minutes; use a quick release.)
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Remove the lid and, uncovered, simmer until liquid is absorbed. Add salt and pepper (if desired).
Enjoy!
