Tempeh Zoodle Coconut Curry

CP Phase Lunch Green food vegan vegetarian pescatarian halal kosher dairy-free nut-free egg-free shellfish-free fish-free pork-free low-histamine

Tempeh is fermented and high in protein. Zucchini noodles are low-carb and hydrating. Coconut curry adds richness and thermogenic spice.

🥦 Ingredients

  • ●½ block tempeh (~
  • ●150 g), cubed
  • ●2 cups zucchini noodles
  • ●¼ cup coconut milk
  • ●½ tsp curry powder
  • ●1 tsp grated ginger
  • ●1 tbsp olive oil
  • ●Salt and pepper to taste Optional – lime juice or cilantro

🧂 Seasoning Tips

Add garlic powder or chili flakes. A splash of lime juice jazzes up the bowl.

👩‍🍳 How to Make It

1
Sauté tempeh in oil until golden. Add ginger and zucchini noodles. Stir fry for 2 minutes. Stir in coconut milk and curry powder. Simmer for 2 more minutes. Season and garnish.

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