Tempeh and Potato Coconut Curry
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
  • 1package tempehsteamed
  • 3/4cup yellow curry broth
  • 2cups onionsliced
  • 1/2teaspoon Gingerground
  • 1/4teaspoon turmeric
  • 1teaspoon cumin
  • 3cups potatoesdiced
  • 5.4ounces coconut milkunsweetened
  • saltto taste
  • pepperto taste
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!