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RECIPE
24 INGREDIENTS8 STEPS50min

Coconut Curry Tempeh Lettuce Cups with Sticky Rice

5.0
1 Ratings
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!

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Coconut Curry Tempeh Lettuce Cups with Sticky Rice Recipe | SideChef
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!

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Haile Thomas
Haile Thomas is a 20yr old international speaker, wellness & compassion activist, content creator, author of "Living Lively", the youngest to graduate from the Institute for Integrative Nutrition as a
http://hailethomas.com
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Haile Thomas
Haile Thomas is a 20yr old international speaker, wellness & compassion activist, content creator, author of "Living Lively", the youngest to graduate from the Institute for Integrative Nutrition as a
http://hailethomas.com
50min
Total Time
$4.43
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Coconut Curry Tempeh

2 Tbsp
Avocado Oil
3 cloves
Medium  Garlic , minced
1/2
Medium  Red Onion , minced
2 pckg
Tempeh , minced
1/2 cup
Vegetable Broth
1/2 cup
Full-Fat Coconut Milk
1/2 Tbsp
1/2 Tbsp
Ground Cumin
1 Tbsp
1 Tbsp
Curry Powder
1/2 tsp
Chili Powder
1 tsp
or to taste
1/2 Tbsp
Freshly Grated  Fresh Ginger
2
Small  Scallions , finely chopped
1/2 cup
Fresh Cilantro , chopped, divided

Sticky Rice

1/2 cup
Full-Fat Coconut Milk
3/4 cup
Water
2 1/2 Tbsp
Rice Vinegar
1/2 Tbsp
or Sugar of Choice

Lettuce Cups

1 cup
Cherry Tomatoes , diced
1 head
Butter Lettuce
10 large leaves
to taste
(optional)
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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 (1/2 Tbsp) , Scallions (2) , and Fresh Cilantro (1/2 cup) .
Step 2
Cook Japanese Rice (1 cup) according to package instructions using Full-Fat Coconut Milk (1/2 cup) and Water (3/4 cup) .
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 (1/2 cup) , Full-Fat Coconut Milk (1/2 cup) , Ground Cumin (1/2 Tbsp) , Paprika (1 Tbsp) , Curry Powder (1 Tbsp) , Chili Powder (1/2 tsp) , Fine Sea Salt (1 tsp) , Lemon Juice (1/2 Tbsp) , 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 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 (1/2 Tbsp) , 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 (1 cup) , Avocados (to taste) slices or cubes, and remaining ¼ cup cilantro. Enjoy!
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