Tempeh and Potato Coconut Curry

By: JL Fields

Tempeh and Potato Coconut Curry
cuisine icon Cuisine
Thai
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, celiac, coconut milk, contributed, cook 10 min, cumin, dairy free, easy, ginger, gluten free, main course, onion, pepper, plant-based, potatoes, prep 10 min, pressure cook, salt, tempeh, thai, turmeric, vegan, vegetarian, yellow curry broth

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 1 package tempeh
  • 3/4 cup yellow curry broth
  • 2 cups onion
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon turmeric
  • 1 teaspoon cumin
  • 3 cups potatoes
  • 5.4 ounces coconut milk
  • salt
  • pepper
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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