Natural Healing Omaha Blog

Curried Tempeh and Farmer’s Market Greens

healthy kale and greens go into farmers market meal

Shop, chop and eat green with Farmer’s Market goodies

Ok, so I didn’t follow a recipe; I followed my tastebuds. And my mouth was watering for the taste of cumin, curry and salt. Here’s what I put together for today’s lunch/dinner after my farmer’s market visit yesterday.

8 Cups mixed greens (kale, mustard and turnip are good)

1 Tbsp. ghee (clarified butter)

1 tsp. cumin seed

1/4 tsp curry powder

2/3 cup chopped tempeh

1/4 tsp garam masala spice mix

1″ sliced and chopped ginger root

1 cup carrots, thinly sliced

1-2 Tbsp toasted sesame oil

Herb seasoning to taste

In a large pot, bring water to boil, add and submerge greens and sliced carrots, cooking 7-10 minutes until bright, colorful and tender. Strain and set aside. In a wok or large skillet, add ghee and cumin seed and cook on medium heat until aroma of cumin emerges (about 1-2 mins). Continue to stir, adding tempeh, ginger and remaining spices, until tempeh is golden brown. Add drained, cooked greens and sesame oil to taste, heating through. Serve immediately and season to taste with herb mix. Optional: add black beans or onion while cooking tempeh.

Makes enough for 2 individual meals.

 

Comments (2)

  1. Rebecca, I buy tempeh at the health food stores like Whole Foods. I haven’t seen it at the Farmer’s Market, but I’ll check around for a source. If you’ll email me, I’ll be happy to send you what I find. Great question!

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