Tempeh and Potato Coconut Curry


  • 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
  • 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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