Recipes
Tempeh and Potato Coconut Curry
4 servings
Easy
INSTRUCTIONS
- In a covered Instant Pot (with a glass lid), heat about 1/4 cup of the yellow curry broth on medium to high heat.
- Add onions, ginger, turmeric and cumin and saute. Add potatoes and sauté a few minutes.
- Crumble tempeh into tiny pieces (resembling ground meat), mix well, then add coconut milk.
- Close the Instant Pot and Cook at low pressure for 4 minutes by using the Manual setting, adjusting pressure to low, and setting cook time to 4 minutes.
- When time is up, use a quick release.
- Remove the lid and, uncovered, simmer until liquid is absorbed. Add salt and pepper (if desired). Enjoy!
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About the chef
JL Fields
JL Fields is a vegan chef, National Board-certified Health and Wellness Coach (NBC-HWC), Certified Nutrition Coaching (PN1-NC), Certified Specialist in Coaching Dietary Strategies (plant-based, macros-based, and intermittent fasting), RYT 200 Yoga Teacher, Master Vegan Lifestyle Coach & Educator, and chef consultant to food, health, and wellness brands. She is a coach people leader for a digital health company and the Advanced Wellness Coaching instructor at Rocky Mountain University of Health Professions. Fields is the author of six books - The Complete Plant-Based Diet, Vegan Baking for Beginners, Fast & Easy Vegan Cookbook, Vegan Meal Prep, The Vegan Air Fryer, and Vegan Pressure Cooking - and co-author of The Main Street Vegan Academy Cookbook with Victoria Moran and Vegan for Her with Virginia Messina. She provides health, well-being, vegan nutrition, and mindfulness coaching and cooking lessons - as well as private yoga lessons - online (Zoom) and in person (Colorado Springs). She provides career consulting for health and wellness coaches, chefs, and other professionals who want to develop their coaching practice.
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