Tempeh and Mango Curry

The stars of this delicious Tempeh and Mango Curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health.

TIP: This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favorite combination.

Tempeh and Mango Curry

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Servings

6

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Ingredients

• 1 Tbsp coconut oil
• 1/3 cup chopped shallots
• 4 garlic cloves minced
• 2 Tbsp minced fresh ginger
• 1 serrano pepper or jalapeno pepper finely chopped and seeded for less spice
• 3 Tbsp Thai yellow curry paste
• 2 cups light coconut milk
• 1 tsp ground turmeric
• 2 Tbsp low-sodium soy sauce or coconut aminos
• 2 cups bite-sized cauliflower pieces
• 1 1/2 cups bite-sized pieces butternut squash
• 1 1/2 cups bite-sized pieces of tempeh
• 1 cup frozen mango chunks
• 1/2 cup roasted cashews
• 1 lemon cut into wedges

Ingredients 1 Tbsp coconut oil 1/3 cup chopped shallots 4 garlic cloves minced 2 Tbsp minced fresh ginger 1 serrano pepper or jalapeno pepper finely chopped and seeded for less spice 3 Tbsp Thai yellow curry paste 2 cups light coconut milk 1 tsp ground turmeric 2 Tbsp low-sodium soy sauce or coconut aminos 2 cups bite-sized cauliflower pieces 1 1/2 cups bite-sized pieces butternut squash 1 1/2 cups bite-sized pieces of tempeh 1 cup frozen mango chunks 1/2 cup roasted cashews 1 lemon cut into wedges

Servings 6 Print Recipe

Instructions

1. In large saucepan, heat coconut oil over medium heat. Add shallots, garlic, ginger, and chopped serrano pepper and cook, stirring often, until shallots are tender, about 3 minutes. Stir in curry paste and cook, stirring constantly, for a minute. Add coconut milk, turmeric, and soy sauce or aminos, stirring into curry mixture until well combined. Bring mixture to a simmer before stirring in cauliflower, squash, and tempeh. Reduce heat to medium-low, cover and let simmer, stirring occasionally, until cauliflower and squash are al dente, about 10 to 15 minutes. Remove lid from saucepan, stir in mango chunks, and let cook for another minute.
2. To serve, divide curry among serving bowls and garnish with roasted cashews and a squeeze of lemon. Enjoy warm.
3. Store any leftovers in airtight container in the refrigerator for up to 4 days. Reheat, stirring constantly over medium heat, with some additional coconut milk should it need a bit more moisture.

Recipe Notes

Per serving: 289 calories; 13 g protein; 17 g total fat (8 g sat. fat); 25 g total carbohydrates (8 g sugars, 5 g fiber); 620 mg sodium