Tempeh and Potato Coconut Curry
- 1 package tempeh (steamed)
- 3/4 cup yellow curry broth
- 2 cups sliced onion
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1 teaspoon cumin
- 3 cups diced potatoes
- 5.4-ounce can unsweetened coconut milk (Thai Kitchen or Native Forest)
- Salt and pepper (to taste)
- In a covered pressure cooker, heat about 1/4 cup of the yellow curry broth on medium to high heat.
- Add onions, ginger, turmeric, and cumin and sauté. Add potatoes and saute for a few minutes.
- Crumble tempeh into tiny pieces (resembling ground meat), mix well, then add coconut milk.
- Cover pressure cooker and bring to pressure. Cook at low pressure four minutes. Use a quick release. (If using an Instant Pot or Fagor LUX, cover the pot, set to low pressure and select 4 minutes; use a quick release.)
- Remove the lid and, uncovered, simmer until liquid is absorbed. Add salt and pepper (if desired).