Curried Tempeh with Vegetables and Naan
Nutrition
Calories: 610 kcalCarbohydrates: 60 gProtein: 35 gFat: 28 gSaturated Fat: 4.5 gCholesterol: 5 mgSodium: 670 mgFiber: 17 g
Ingredients
- 3 tablespoon Vegetable oil
- 16 oz Tempeh cut into 1" cubes
- 1 each Medium onion halved, thinly sliced
- 12 oz Fresh green beans washed and trimmed
- 1 cup Fresh carrots julienned
- 1 1/3 cups water or vegetable broth divided
- 15½ oz Mild curry sauce jar
- 1 8.8-oz. package naan bread (located by the Bakery)
- ½ cup Nonfat plain yogurt
Instructions
- 1. Heat 2 Tbsp. of the oil in an extra-large (12-inch) nonstick skillet over medium high heat. When hot, add tempeh and cook until golden on a few sides, about 5 minutes. Stir occasionally, as tempeh can overbrown and burn. Transfer tempeh to a plate and cover with foil. Set aside.
- 2. Add remaining 1 Tbsp. of oil to skillet. Add onion. Cook and stir until onion begins to lightly brown, about 2 to 3 minutes.
- 3. Add green beans, carrots, and 1 cup of the water. Cook, stirring occasionally, until most of the water is absorbed, about 5 to 6 minutes.
- 4. Add tempeh and curry sauce to skillet. Add remaining 1/3 cup water to empty jar of curry sauce. Shake well and add to skillet.
- 5. Stir well, cover pan, and reduce heat to medium. Cook until sauce and tempeh are heated through, about 5 minutes.
- 6. While dish cooks, cut each naan into six pieces.
- 7. To serve, stir curried tempeh well and divide among four plates. Place three slices of naan on each plate. Top curried tempeh on each plate with 2 Tbsp. of yogurt. Serve immediately.
- Source: Hannaford fresh Magazine, November - December 2007