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Modifying a recipe from Cooking Light for Shrimp Korma and Rice. I subbed Tempeh for the Shrimp, and subbed steamed kale for the rice. Lot of messing around to get to a meal, though it tasted pretty good! Marinate, up to an huor, the cut up tempeh in a mixture of 2/3 c coconut milk, 1 tsp curry, 1 tsp garam masala, 1/2 tsp cinnamon, pinch of hot pepper.
| 8 oz | Tempeh, Home Style, cut into 1/4 to 1/2 inch sqaures, and marinated. |
| 2 tsp | OLIVE OIL, Amore |
| 1 medium | RED PEPPER, SWEET, chopped |
| .5 cup | ONION, chopped |
| 1 tsp | GINGER ROOT, RAW |
| 3 clove | GARLIC, RAW |
| 1 tsp | CURRY POWDER |
| 1 tsp | garam masala, spice island |
| .5 tsp | CINNAMON, GROUND, - |
| 1 cup | VEGETABLE BROTH, NONFAT, Health Valley |
| 6 fl oz | COCONUT MILK, CANNED, LITE, Thai Kitchen |
| 3 oz | Tomato, grape, Tastini. Quarter them. |
| 2/3 cup | GREEN PEA, FROZEN, Flav-R-Pac |
| 2 oz | Yogurt, Greek non-fat plain, Chobani |
| 3 cup | KALE, ripped to bite size pieces. |
Serve with 2 oz non=fat greek yogurt.
Rated a 4.67 on the Kale Scale.
