Korma with tempeh

I didn’t really feel much like cooking tonight so I made something simple for lunch tomorrow. This is definitely one of those throw stuff in the pot until you’re happy kind of things. So, no formal recipe. I’m sure when my Indian friends see this they’ll tell me it’s nothing like real korma, but, hey, it tastes good.

I heated some olive oil in a stock pot and then tossed in some chopped tomatoes, onion, green pepper, tempeh and mushrooms. Let that saute for a little bit, about five minutes or until the mushrooms release some of their liquid. Then I added some broccoli I had around along with a can of coconut milk, some water and a tablespoon or so of curry powder. I probably was a bit quick to add the water so it wasn’t as thick as I would have liked. Next time I’ll just add the coconut milk and see if it needs thinning.

I was a little surprised to see that lite coconut milk is actually pretty low in carbs. I always thought it was rather sweet but the can I found only had 2 grams of carbs in the (14 oz) can.

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