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RECIPE
24 INGREDIENTS 8 STEPS 50min

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!
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!
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
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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
50min
Total Time
$6.13
Cost Per Serving

Ingredients

Servings
4
US / METRIC

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
Lemon , freshly squeezed
1/2 Tbsp juice per 4 servings
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
1 bunch
Small Scallions , finely chopped
2 scallions per 4 servings
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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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
510
FAT
22.1 g
PROTEIN
30.2 g
CARBS
58.1 g

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 (1 bunch) 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 (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 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!

Rate & Review

5.0
1 Ratings
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Nutrition Per Serving
Calories
510
% Daily Value*
Fat
22.1 g
28%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
58.1 g
21%
Fiber
5.3 g
19%
Sugars
9.3 g
--
Protein
30.2 g
60%
Sodium
1343.6 mg
58%
Vitamin D
0.6 µg
3%
Calcium
355.0 mg
27%
Iron
7.7 mg
43%
Potassium
677.3 mg
14%
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