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Curried Tempeh with Spinach

Combining the nutty flavor of tempeh with a richly flavored curry sauce is the ultimate vegetarian meal. Although tempeh tends to be somewhat higher in carbohydrates than other soybean products, its fiber-rich and nutrient-filled qualities readily compensate for this.

Image of Curried Tempeh with Spinach

6 cups prewashed baby spinach
1 can (14 ounces) pure "lite" coconut milk
1 package (8 ounces) tempeh, cut into ½ -inch cubes
½ cup chopped yellow onion
3 red (or green) jalapeño peppers, seeded and minced*
2 bay leaves
1 large clove garlic, minced
1 teaspoon curry powder
1 teaspoon Splenda or other artificial sweetener
Chopped peanuts (optional)

*The seeds of a jalapeño pepper are very hot. To avoid burning your skin, wear rubber or latex gloves when removing the seeds. Immediately wash the knife, cutting surface, and gloves when finished.


Serves: 4


Combine all the ingredients except the peanuts in a large skillet and blend. Bring to a boil over medium high heat. Cover, and sim­mer over low heat for 15 minutes. Remove the bay leaves. To serve, divide the curried tempeh among the dinner plates and garnish each serving with chopped peanuts, if desired.


Tempeh (pronounced TEMpay) is an Indonesian food. This soybean cake is produced by inoculating cooked soybeans with a mushroomlike culture and then plac­ing it in a warm, dark place for a specified amount of time. Once the tempeh is ready, it is refrigerated. Tem­peh has a chewy consistency and a nutty flavor. It can be steamed, grilled, used in stir-fry, or added to sauces. In fact, tempeh can be used pound for pound in place of ground meat. Look for tempeh in the freezer sec­tion of health food stores or in the health section of most supermarkets. Once tempeh is defrosted, you can store it in the refrigerator for up to 10 days.


18g carbohydrates, 193 calories, 14g protein, 10g fat, 5g dietary fiber, 65mg sodium, 0mg cholesterol

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