Curried Tempeh with Tomato & Kale – Vegan Easy - veganeasy.org
Flavoursome and nourishing curry dish packed with nutrient-rich ingredients.
Ingredients
- 150g/5.3oz tempeh (a heaped cup, cubed)
- 1/2 vegetable stock cube (low sodium)
- 150g/5.3oz kale (3 cups, roughly chopped) (we used Tuscan kale)
- 50g/1.8oz carrot (1/3 cup, diced)
- 100g/3.5oz zucchini (3/4 cup, diced)
- 2 tsp curry powder
- 50g/1.8oz brown onion, (abt 1/2 medium size)
- 200g/7oz diced tomatoes (can)
- Optional:squeeze of lemon juice, seasonings of choice
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