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Kale, Potato, Carrot, and Tempeh Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings

Ingredients

  • 4 small carrots
  • 2 cups chopped potatoes
  • 1 packet Impulse Tempeh
  • 2 cups chopped purple kale
  • 2 tbsp creamed coconut
  • 2 cups water ~1 extra cup to add while cooking
  • 1 tablespoon medium curry powder
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1 block frozen ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • Black Pepper

Instructions

  1. Chop up all vegetables.
  2. In a pot, add the chopped carrots, potatoes, kale, tempeh, and all spices. Stir until the kale has wilted.
  3. Add water and coconut cream. Bring to a boil, and then reduce the heat to medium-high and cover. Let simmer for 30 minutes.

  4. Stir occasionally and add water (I added about 1 cup extra while cooking) if/as needed.

  5. Keep cooking until the vegetables are soft and reach your desired consistency.
  6. Serve with quinoa, rice, or anything else you fancy!