This gluten-free recipe has crunchy tempeh and nutrient-dense kale in a tasty green curry sauce made with coconut milk and fragrant spices. It's an easy, quick meal that's great for busy weeknights.

Ingredients: 1 bunch kale, stemmed and chopped. 1 package tempeh, cubed. 1 can coconut milk. 2 tablespoons green curry paste. 1 tablespoon coconut sugar. 1 tablespoon tamari. 1 tablespoon lime juice. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add tempeh cubes and cook until crispy, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute. Stir in green curry paste and cook for another minute. Add coconut milk, coconut sugar, tamari, and lime juice. Stir well to combine. Add chopped kale to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Return the crispy tempeh to the skillet and stir to combine with the kale and curry sauce. Serve the green curry kale and crispy tempeh over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This gluten-free recipe has crunchy tempeh and nutrient-dense kale in a tasty green curry sauce made with coconut milk and fragrant spices. It's an easy, quick meal that's great for busy weeknights.

Ingredients: 1 bunch kale, stemmed and chopped. 1 package tempeh, cubed. 1 can coconut milk. 2 tablespoons green curry paste. 1 tablespoon coconut sugar. 1 tablespoon tamari. 1 tablespoon lime juice. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add tempeh cubes and cook until crispy, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute. Stir in green curry paste and cook for another minute. Add coconut milk, coconut sugar, tamari, and lime juice. Stir well to combine. Add chopped kale to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Return the crispy tempeh to the skillet and stir to combine with the kale and curry sauce. Serve the green curry kale and crispy tempeh over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This gluten-free recipe has crunchy tempeh and nutrient-dense kale in a tasty green curry sauce made with coconut milk and fragrant spices. It's an easy, quick meal that's great for busy weeknights.

Ingredients: 1 bunch kale, stemmed and chopped. 1 package tempeh, cubed. 1 can coconut milk. 2 tablespoons green curry paste. 1 tablespoon coconut sugar. 1 tablespoon tamari. 1 tablespoon lime juice. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add tempeh cubes and cook until crispy, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute. Stir in green curry paste and cook for another minute. Add coconut milk, coconut sugar, tamari, and lime juice. Stir well to combine. Add chopped kale to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Return the crispy tempeh to the skillet and stir to combine with the kale and curry sauce. Serve the green curry kale and crispy tempeh over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and nutritious stew featuring the earthy flavors of red lentils, sweet potatoes, and kale, complemented by the warmth of ginger and the creaminess of coconut milk.

Ingredients: 1 cup red lentils. 2 medium sweet potatoes, peeled and diced. 1 bunch kale, stems removed and leaves chopped. 1 can 400ml coconut milk. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon ground turmeric. 1 teaspoon cumin powder. 4 cups vegetable broth. Salt and pepper to taste. 2 tablespoons coconut oil.

Instructions: Coconut oil should be heated over medium heat in a big pot. Cook the chopped onions until they become tender. Add the grated ginger and minced garlic, and saut for an additional minute. Add the cumin powder and ground turmeric, and cook for one more minute. Add the red lentils, chopped sweet potatoes, and vegetable broth. Heat until boiling. Lentils and sweet potatoes should be soft after 15 to 20 minutes of simmering, covering, and cooking. Add the coconut milk and thoroughly mix. To taste, add salt and pepper for seasoning. When the kale is wilted, add it to the pot, cover it, and simmer it for a further five to seven minutes. Serve hot and adjust the seasoning as necessary. If desired, garnish with lime wedges or fresh cilantro.

Prep Time: 15 minutes

Cook Time: 35 minutes