Curry Tempeh - A Laptop Meal

A laptop meal is especially great for those recovering from an illness, injury or surgery. My definition of a "Laptop Meal" - - nutrient-rich, no cutting required, easy to chew and digest, and not too brothy (avoids spillage).


My husband prepared this nutritious Curry Tempeh laptop meal for me the other night, so we could enjoy dinner with a movie, while keeping my leg elevated and iced at the same time.

Ingredients:

2 bunches green onions
1- 14 ounce can light coconut milk
1/4 cup gluten-free soy sauce, divided
1/2 teaspoon brown sugar
1-1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound tempeh or tofu, cut into 3/4-inch cubes (browned to crisp in a little oil)
4 plum tomatoes, chopped
1 yellow pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup fresh basil, chopped
4 cups bok choy, chopped
salt to taste

brown rice, steamed

Directions:

1. Chop green onions: white part, finely chop; green part, chop into 2-inches pieces.
2. In a large heavy skillet or wok over medium heat, mix coconut milk, 2 tablespoons soy sauce, brown sugar, curry powder, ginger and chile paste. Bring to a boil.
3. Stir in tomatoes, yellow pepper, mushrooms, and finely chopped whites of the green onions.
4. Cover and cook for 5 minutes, stirring occasionally.
   
5. Mix in the browned tempeh or tofu, basil and bok choy.
6. Season with salt and remaining soy sauce.
7. Continue to cook covered or uncovered depending on how much broth you prefer, until vegetables are tender but crisp - - about 5 minutes.
8. Garnish with remaining green onion.
9. Serve over rice.

Serves 3-4

The extra serving was great reheated for lunch the next day.