Tempeh and Potato Coconut Curry
By :JL Fields
Votes: 2
Rating: 4
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Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Vegan & Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Potatoes, Tempeh
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 package tempeh steamed
  • 3/4 cup yellow curry broth
  • 2 cups onion sliced
  • 1/2 teaspoon Ginger ground
  • 1/4 teaspoon turmeric
  • 1 teaspoon cumin
  • 3 cups potatoes diced
  • 5.4 ounces coconut milk unsweetened
  • salt to taste
  • pepper to taste
Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Vegan & Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Potatoes, Tempeh
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 package tempeh steamed
  • 3/4 cup yellow curry broth
  • 2 cups onion sliced
  • 1/2 teaspoon Ginger ground
  • 1/4 teaspoon turmeric
  • 1 teaspoon cumin
  • 3 cups potatoes diced
  • 5.4 ounces coconut milk unsweetened
  • salt to taste
  • pepper to taste
Votes: 2
Rating: 4
Rate this recipe!
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Instructions
  1. In a covered Instant Pot (with a glass lid), heat about 1/4 cup of the yellow curry broth on medium to high heat.
  2. Add onions, ginger, turmeric and cumin and saute. Add potatoes and sauté a few minutes.
  3. Crumble tempeh into tiny pieces (resembling ground meat), mix well, then add coconut milk.
  4. 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.
  5. When time is up, use a quick release.
  6. Remove the lid and, uncovered, simmer until liquid is absorbed. Add salt and pepper (if desired). Enjoy!
3 replies
  1. dreamwritertc
    dreamwritertc says:

    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!

  2. Kathy Stanford
    Kathy Stanford says:

    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.

  3. Shannon
    Shannon says:

    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.

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