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By :JL Fields |
Course | Main Course |
Cuisine | Thai |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Diet | Celiac, Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Coconut Milk, Potatoes, Tempeh |
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
4 servings
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Ingredients
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The flavor of this was good, but i dont know how i feel about the texture of the tempe in this dish. Also, it could have been dressed up a little to make it more nutrient rich, perhaps adding kale for color and maybe cauliflower. Potatoes cooked up well for this dish, and so fast!
This is very good! I added about 1/3 of a cup of Edamame and sliced up a bell pepper, sautéed them with the other veggies and tempeh. Steamed the tempeh for 5 min. first & it was easy to chop and crumble. I used 8 oz of tempeh and the whole can of coconut milk. We had it over Basmati Rice.
This recipe ultimately turned out well but it took a little work to course correct. The biggest issue was that 4min on low pressure was definitely not enough to cook the potatoes and onions, even after several minutes of sautéing first (how could that have worked for others? Am I missing something?) And I wasn’t sure what happened to the other 1/2 cup of curry broth listed in the ingredients but not included in the instructions. I ended up adding it in before pressure cooking, which seemed like the right call. In the end, it turned out yummy. I added a head of chopped cauliflower, which was a great call to get more veggies in.