Tempeh Red Curry with Winter Squash

Tempeh has a firm texture that holds up in a curry, while winter squash becomes tender in the coconut broth. Cut squash into even cubes and add the green beans late so they remain bright and distinct.

Serves: 4
Prep: 20 minutes
Cook: 30 minutes

Ingredients

• 1 tablespoon neutral oil
• 8 ounces tempeh, cut into 3/4-inch cubes
• 1 tablespoon Thai red curry paste
• 1 can (13.5 ounces) coconut milk
• 1 cup vegetable broth
• 1 pound butternut squash, peeled and cut into 3/4-inch cubes
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 8 ounces green beans, trimmed and halved
• 1 tablespoon lime juice
• 2 cups cooked jasmine rice
• 2 tablespoons chopped cilantro

Method

1. Warm oil in a deep skillet over medium heat. Brown tempeh for 5 minutes, turning to color several sides; transfer to a plate.
2. Add curry paste to the skillet and stir for 30 seconds. Whisk in coconut milk, broth, soy sauce, and sugar.
3. Add squash and bring to a gentle simmer. Cover and cook 12 to 15 minutes until squash is almost tender.
4. Return tempeh and add green beans. Simmer uncovered 5 to 7 minutes until beans are tender and squash is cooked through.
5. Stir in lime juice, taste the sauce, and serve over rice with cilantro.

Variations

Use firm tofu instead of tempeh, or replace squash with sweet potato cut to the same size. Curry pastes vary in heat and salt, so begin with 1 tablespoon and adjust after tasting.

Storage and reheating

Refrigerate curry and rice separately for up to 3 days. Reheat curry gently until steaming hot, stirring so the coconut sauce stays together; add a splash of broth if it thickens.

Read the the pantry-first meal planning guide and the meal planning guide for different schedules for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.