I came across this recipe on Oregonlive.com while searching for dairy-free vegetarian recipes. I have to be careful how much soy I eat (naturally fermented is fine, but processed is a whole different beast), but I do love tempeh and figured I’d treat myself; so, it went on this week’s menu.
Reading the recipe, though, I thought “why in the world would you slow cook the tempeh without the miso, curry paste, and coconut milk? ” So, I didn’t. In my head, there were mushrooms in this dish, too, so I put about half a cup into the crockpot at the start of cooking. Also, I was pretty sure I wanted more sauce and a bit more miso, because I love the stuff, and a bit more kick than that small amount of curry paste would give. So, I doubled the coconut milk and tripled the miso and curry paste.
Those decisions made, I cooked the tempeh and the carrot mixture as per the directions, put them in the crockpot, then put everything else except for the frozen peas in and turned it on low for 6 hours. About 15 minutes before serving, I put in the peas.
It was fantastic. This is definitely going on our menu again. And, I’d definitely try it with chicken or beef, too. So, a win on the first meal of the crazy new schedule!
- On the Menu: August 26-Sept 1 (eclecticedibles.wordpress.com)
- Recipe: Thai Green Coconut Curry with Chicken and Zucchini – Recipes from The Kitchn (thekitchn.com)
- Thai-Indian Fusion Curry (in a slow cooker!) (thericealwaysboilsover.wordpress.com)
- Slow Cooker Red Chicken Curry (thefatcowrecipes.wordpress.com)