Dinner · Fiber forward
Tempeh Peanut Vegetable Curry
Tempeh vegetable curry with a deliberate mix of fiber, protein, color, and satisfying texture.
Mise en place
Ingredients
For 1 serving
- 5 oz tempeh
- 1 cup cauliflower
- ½ cup green beans
- ⅓ cup light coconut milk
- 1 Tbsp reduced-sodium tamari
- 1 Tbsp water
- 1 tsp grated fresh ginger
- 1 small garlic clove, minced
- 1 tsp curry powder
Step by step
Method
- 01
Whisk the tamari, water, ginger, garlic, and any listed citrus, miso, or sesame flavoring in a small cup.
- 02
Brown tempeh in a hot nonstick skillet; transfer it to a clean plate if it is a protein.
- 03
Cook cauliflower and green beans until crisp-tender, then add light coconut milk, return any reserved protein, and pour in the sauce.
- 04
Cook until every hot ingredient is steaming and tender, then serve promptly. Serve as soon as the sauce lightly coats the ingredients.
Estimated per serving
Nutrition snapshot
Use these estimates as a planning aid. Brands, substitutions, and portion size can change the numbers.
Authenticity & sources
Original DiabeticCookland recipe
Recipe origin. DiabeticCookland developed this measured ingredient list and cooking method. It is not copied from, endorsed by, or presented as a published recipe from another organization.
Nutrition guidance reviewed. The balanced-meal approach was informed by American Diabetes Association · Eating Well. This link is the guidance source—not a claim that the organization authored this recipe.
Food-safety standard. Doneness guidance follows the USDA safe-temperature chart.
Health note. Nutrition values remain estimates and this recipe has not been medically personalized. Use exact product labels when carbohydrate accuracy affects medication dosing.
