Be the change you wish to see in the world...

- Gandhi

Tuesday, November 5, 2013

Easy Tempeh Curry

Easy tempeh curry recipe from VeegMama

Semi-homemade meals have become one of the several ways I have been simplifying things in my kitchen now that the kids are back in school.  I used to think using mixes, pre-washed veggies, and jarred sauces meant I was "cheating" when it came to cooking a meal.  After a couple of months working one or two of these kinds of meals into my menu plans, I have had a major change of heart!  These semi-homemade meals are sanity and time savers, and I still feel like a rock star for creating a delicious meal for the family.  Plus, many of these meal helpers make great opportunities to introduce different ethnic cuisines to my family.  

Such was the case earlier this month when I came up with this super easy tempeh curry recipe to "transport" us to India.  Trader Joe's (my favorite store) has two vegan curry sauces that I had been wanting to try.  My kids did a taste test of the two and picked the Thai Curry Sauce (the yellow, green one in the bottle.)  Here's the recipe:

Easy Curry Tempeh
Serves 4

2 8-ounce packages of Tempeh (Trader Joe's sells an Organic 3-Grain variety that I like)
Penzey's Spices Sweet Curry Powder
1 Jar of Trader Joe's Thai Curry Sauce
1 tablespoon olive oil
Sea salt to taste

1. Slice tempeh on the diagonal, making about 10-12 2-inch slices.  Sprinkle tempeh with Penzey's Sweet Curry Powder and rub generously, coating each piece of tempeh.  Toss with salt.

2. Heat olive oil in a skillet over medium heat.  Add tempeh and brown on each side.  

3. Pour in curry sauce and heat through, about 5 minutes.

Serve with basmati rice (Trader Joe's sells a cooked, pre-made product in the frozen section for even more help), Naan bread (also available at Trader Joe's), and sauteed greens (kale, spinach, chard - pick your fave.)