coconut curry tempeh and white beans


  • 1 pkg tempeh, cut into small cubes
  • 1 1/2 cups dried white beans
  • 1 yellow pepper, chopped
  • 1 6 oz can thai coconut milk
  • 1 t tumeric
  • 1 t curry powder
  • sea salt and black pepper to taste
  • green onions, chopped for garnish
  • cherry tomatoes, halved, for garnish


Clean then soak dried white beans for several hours or overnight. Rinse well, then cover well with fresh water, bring just to boil then simmer until soft, about 1 1/2 hours. When beans are cooked thoroughly, drain, then add 1/4 t salt, stir well. In a large skillet, brown cubed tempeh in 2-3 T olive oil over medium heat, cover for a few minutes, then continue stirring until tempeh is cooked through and lightly browned. Add spices, stir well to coat tempeh, then add coconut milk and chopped yellow pepper. Cover and steam yellow pepper for 3-4 minutes. Remove from heat. Add cooked and lightly salted white beans, mix all together well. Serve topped with green onion garnish. For variation, serve topped with cherry tomato halves.

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