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Curried Coconut Tempeh Salad

One Star Guiding Stars
  • Servings:

    4-6 (154 g) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    20 minutes


Bored with your every day salad? This little culinary adventure is worth exploring. Warm, curried tempeh over massaged kale is a tangy, sweet and spicy treat you'll love. Adjust the amount of chili to suit your preference for heat.
1 bunch of kale, stemmed and chopped
3 green onions, sliced and divided
3 big handfuls of cilantro leaves, divided
2 limes, juice and zest
2 T. olive oil
1/2 t. salt
1/2 t. black pepper
2 in. piece of lemongrass bulb
1 in. piece of fresh ginger, peeled
1/2 Thai green chili
1 t. ground coriander
1/2 t. soy sauce
1/2 c. unsweetened lite coconut milk
1 T. olive oil
8 oz. tempeh, cubed
Curried Coconut Tempeh Salad


1. Toss the kale, half of green onions and cilantro leaves with half of lime juice, olive oil, salt and pepper. Massage the dressing into the leaves.
2. Add remaining cilantro, lime zest, lemongrass, ginger, chili and coriander to a mortar and pestle. Grind into a chunky paste. Scrape it into a small bowl. Stir in the coconut milk and soy sauce. Chop up the remaining cilantro and stir it into the mix as well.
3. Heat the coconut oil in a large saute pan over medium heat. Add remaining green onions and saute until fragrant. Add tempeh and cook until brown and crispy. Add curry paste and cook to heat.
4. Serve warm over kale leaves.


Nutritional Facts
Servings 4-6 (154 g)
Base Nutrients
Calories 212 kcal (11%)
Calories from Fat 127 kcal (0%)
Total Fat 14 g (22%)
Saturated Fat 3 g (16%)
Cholesterol 0 mg (0%)
Sodium 281 mg (12%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 5 g (19%)
Protein 10 g (17%)
Vitamin A n/a
Vitamin C 39 mg (43%)
Calcium 122 mg (9%)
Iron 3 mg (18%)