Tempeh and Potato Coconut Curry
4 servings, celiac, coconut milk, contributed, cook 10 min, cumin, dairy free, easy, ginger, gluten free, JL Fields, main course, onion, pepper, plant-based, potatoes, prep 10 min, pressure cook, salt, tempeh, thai, turmeric, vegan, vegetarian, yellow curry broth
Ingreadient
- 1 package tempeh
- 3/4 cup yellow curry broth
- 2 cups onion
- 1/2 teaspoon Ginger
- 1/4 teaspoon turmeric
- 1 teaspoon cumin
- 3 cups potatoes
- 5.4 ounces coconut milk
- salt
- pepper
Direction
- In a covered Instant Pot (with a glass lid), heat about 1/4 cup of the yellow curry broth on medium to high heat.
- Add onions, ginger, turmeric and cumin and saute. Add potatoes and sauté a few minutes.
- Crumble tempeh into tiny pieces (resembling ground meat), mix well, then add coconut milk.
- 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.
- When time is up, use a quick release.
- Remove the lid and, uncovered, simmer until liquid is absorbed. Add salt and pepper (if desired). Enjoy!
