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Coconut Curry Tempeh Lettuce Cups with Sticky Rice

24 INGREDIENTS • 8 STEPS • 50MINS

Coconut Curry Tempeh Lettuce Cups with Sticky Rice

Recipe

5.0

2 ratings
Editor's Choice
Editor's Choice
A simple, dinner recipe inspired by Island flavors. These lettuce cups are filled with hearty, spiced plant-protein and crisp, vibrant produce, creating the perfect balance between satisfying and nourishing!
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A simple, dinner recipe inspired by Island flavors. These lettuce cups are filled with hearty, spiced plant-protein and crisp, vibrant produce, creating the perfect balance between satisfying and nourishing!
author_avatar
Haile Thomas
I'm an international speaker, wellness & compassion activist, content creator, writer, and co-founder of wellness teahouse Matcha Thomas and the non-profit HAPPY (Healthy, Active, Positive, Purposeful, Youth).
http://hailethomas.com

50MINS

Total Time

$6.13

Cost Per Serving

Ingredients

Servings
4
us / metric
Coconut Curry Tempeh
Avocado Oil
2 Tbsp
Avocado Oil
Garlic
3 cloves
Medium Garlic, minced
Red Onion
1/2
Medium Red Onion, minced
Tempeh
2 pckg
Tempeh, minced
Vegetable Broth
120 mL
Vegetable Broth
Full-Fat Coconut Milk
120 mL
Full-Fat Coconut Milk
Lemon
1
Lemon, freshly squeezed
1/2 Tbsp juice per 4 servings
Ground Cumin
2 tsp
Ground Cumin
Paprika
1 Tbsp
Paprika
Curry Powder
1 Tbsp
Curry Powder
Chili Powder
1/2 tsp
Chili Powder
Fine Sea Salt
1 tsp
Fine Sea Salt
or to taste
Fresh Ginger
1 tsp
Freshly Grated Fresh Ginger
Scallion
1 bunch
Small Scallion, finely chopped
2 scallions per 4 servings
Fresh Cilantro
8 g
Fresh Cilantro, chopped, divided
Sticky Rice
Japanese Rice
175 g
Japanese Rice
Full-Fat Coconut Milk
120 mL
Full-Fat Coconut Milk
Water
180 mL
Water
Rice Vinegar
2 1/2 Tbsp
Rice Vinegar
Coconut Sugar
1 tsp
Coconut Sugar
or Sugar of Choice
Fine Sea Salt
1/2 tsp
Fine Sea Salt
Lettuce Cups
Cherry Tomato
150 g
Cherry Tomatoes, diced
Butter Lettuce
1 head
Butter Lettuce
10 large leaves
Avocado
to taste
Avocados
optional

Nutrition Per Serving

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Calories
510
Fat
22.1 g
Protein
30.2 g
Carbs
58.1 g
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author_avatar
Haile Thomas
I'm an international speaker, wellness & compassion activist, content creator, writer, and co-founder of wellness teahouse Matcha Thomas and the non-profit HAPPY (Healthy, Active, Positive, Purposeful, Youth).
http://hailethomas.com

Cooking Instructions

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step 1
Prep all ingredients that need to be minced, chopped, or grated including Garlic (3 cloves), Red Onion (1/2), Tempeh (2 pckg), Fresh Ginger (1 tsp), Scallion (1 bunch) and Fresh Cilantro (8 g).
step 1 Prep all ingredients that need to be minced, chopped, or grated including Garlic (3 cloves), Red Onion (1/2), Tempeh (2 pckg), Fresh Ginger (1 tsp), Scallion (1 bunch) and Fresh Cilantro (8 g).
step 2
Cook Japanese Rice (175 g) according to package instructions using Full-Fat Coconut Milk (120 mL) and Water (180 mL).
step 2 Cook Japanese Rice (175 g) according to package instructions using Full-Fat Coconut Milk (120 mL) and Water (180 mL).
step 3
While rice is cooking, heat Avocado Oil (2 Tbsp) over medium-high heat in a large skillet. Add garlic and red onions; sauté, stirring occasionally, for 3 minutes.
step 3 While rice is cooking, heat Avocado Oil (2 Tbsp) over medium-high heat in a large skillet. Add garlic and red onions; sauté, stirring occasionally, for 3 minutes.
step 4
Add tempeh and brown for 2-3 minutes. Stir in Vegetable Broth (120 mL), Full-Fat Coconut Milk (120 mL), Ground Cumin (2 tsp), Paprika (1 Tbsp), Curry Powder (1 Tbsp), Chili Powder (1/2 tsp), Fine Sea Salt (1 tsp), Lemon (1) and ginger, combining till all ingredients fully incorporated.
step 4 Add tempeh and brown for 2-3 minutes. Stir in Vegetable Broth (120 mL), Full-Fat Coconut Milk (120 mL), Ground Cumin (2 tsp), Paprika (1 Tbsp), Curry Powder (1 Tbsp), Chili Powder (1/2 tsp), Fine Sea Salt (1 tsp), Lemon (1) and ginger, combining till all ingredients fully incorporated.
step 5
Cook on medium heat for 3 minutes and reduce to low and simmer for another 5 minutes.
step 5 Cook on medium heat for 3 minutes and reduce to low and simmer for another 5 minutes.
step 6
Stir in green onions and ¼ cup cilantro. Cover and remove from heat.
step 6 Stir in green onions and ¼ cup cilantro. Cover and remove from heat.
step 7
Once the rice is done cooking and cooling according to package instructions, combine Rice Vinegar (2 1/2 Tbsp), Coconut Sugar (1 tsp), and Fine Sea Salt (1/2 tsp) in a small bowl. Add mixture to rice and mix till well combined. Now it’s time to build your lettuce cups!
step 7 Once the rice is done cooking and cooling according to package instructions, combine Rice Vinegar (2 1/2 Tbsp), Coconut Sugar (1 tsp), and Fine Sea Salt (1/2 tsp) in a small bowl. Add mixture to rice and mix till well combined. Now it’s time to build your lettuce cups!
step 8
Evenly divide rice and tempeh among 10 leaves of Butter Lettuce (1 head), topping each lettuce cup with Cherry Tomatoes (150 g), Avocados (to taste) slices or cubes, and remaining ¼ cup cilantro. Enjoy!
step 8 Evenly divide rice and tempeh among 10 leaves of Butter Lettuce (1 head), topping each lettuce cup with Cherry Tomatoes (150 g), Avocados (to taste) slices or cubes, and remaining ¼ cup cilantro. Enjoy!
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