Butternut Squash and Vegetable Thai Coconut Curry with Tamari Tempeh

This recipe blew me away. I adapted it slightly from a one I came across, and was worried because I didn't use all the ingredients it called for it wouldn't come out the same, but it came out even more flavorful than I expected!

The butternut quash and leek combination is the perfect seasonal mix for the wintertime. The thai infused flavors of the coconut, lime, ginger, and garlic provide so much flavor! As you know by now when I cook, I'm all about FLAVOR! 

Not sure what to make during your busy work week? This quick recipe doesn't take long to whip up and is way better than ordering takeout. It also makes about 6 servings, so you'll have leftovers for lunch or dinner during the week ahead. 

Also, people tend to think that ordering takeout food that claims to be "healthy" is nourishing. However, eating lots of takeout can actually stunt your weight loss goals. A lot of the food you order out has poor quality oils and salts added to it. This not only adds unnecessary calories to your meals, it also harms your digestive system and causes indigestion and weight gain.

Don't get me wrong, I recommend incorporating oils in your diet, but high quality ones like organic olive oil, avocado oil, coconut oil, and flaxseed oil. You should be controlling your intake of these oils though, and when you eat out you're unfortunately allowing someone else to. A lot of the time the preferred oil of choice in restaurants is canola oil or extremely processed olive oil and its best to avoid these oils altogether! 

Cooking more at home allows you to control what goes into your food and body, and you want it to be the best quality stuff right? 



Makes about 6 servings

Ingredients: 

Curry:

  • 1 Tbsp. avocado oil
  • 6 garlic cloves (finely chopped)
  • 2 inch piece of ginger (finely chopped)
  • 2 (13.5oz) cans of full fat organic coconut milk 
  • Rind of 2 limes
  • Juice from 4-6 limes (to taste)
  • 1/2 large butternut squash (peeling and chopped into 1/2 inch pieces)
  • 1 medium sweet onion
  • 2 leeks (thinly sliced)
  • 1/4 teaspoon turmeric 
  • 2 red peppers (thinly sliced)
  • 4 cups fresh spinach
  • 1/2 cup cilantro
  • Cilantro and lime wedges to serve
  • Salt and pepper to taste

Tempeh:

  • 4 Tablespoons avocado oil
  • 1 package of organic tempeh
  • 4 Tablespoons organic tamari

Instructions:

1. Heat 1 Tbsp. of avocado oil to your saucepan and add in your garlic, ginger and cook until fragrant, about 2 minutes. 

2. Then add in your coconut milk, lime rind, and lime juice and bring to a boil then simmer and cover with lid for about 20 minutes to allow flavors to marinade. 

3. In a separate skillet heat about 4 tablespoons of avocado oil and add in thin sliced of tempeh. Then pour over your tamari. Allow to cook for about 4 minutes on each side until browned. Once fully cooked and browned, set aside. 

4. Add your chopped butternut squash into your coconut milk and lime mixture and allow to cook for 20 minutes until cooked through. 

5. In another skillet add 1 tablespoon of avocado oil and cook your diced onion for about 3 minutes until translucent. Then add in your leeks and turmeric and cook for another 6 minutes on medium heat until tender. Set this mixture aside in a bowl. 

6. Cook your red pepper in another skillet and cook until tender, about 5 minutes. 

7. Finally, add in the leek mixture, red peppers, spinach and cilantro into the coconut milk mixture. Add salt and pepper to taste. Stir and cook for another 5 minutes on medium-low heat. 

8. Then mix in your tempeh to the curry and serve. You can serve this alone or over brown rice. Garnish with fresh cilantro and lime wedges. Enjoy! 

Β