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Curried Spring Vegetable Sauté with Tempeh

Serves 6–8 / Turmeric contains curcumin, shown to reduce arthritis pain and ward off certain cancers. This recipe features fresh turmeric, milder in taste than the familiar powder and therefore easier to incorporate into your diet. It’s easy to find and looks like bright-orange, fresh ginger (you can also use ground turmeric). Cabbage, another potent ingredient, is loaded with antioxidant nutrients such as vitamin C and beta-carotene. Serve this with a side of brown rice or quinoa. Curried Spring Vegetable Sauté with Tempeh

1 tablespoon unrefined coconut oil

1 yellow onion, chopped

1 tablespoon minced, fresh ginger

3 cloves garlic, minced

4 cups thinly sliced cabbage

1 fennel bulb, sliced

4 carrots, sliced

1/2 pound sugar snap peas

1/2 tablespoon ground coriander

1/2 tablespoon ground cumin

1 1/2 tablespoons minced fresh turmeric, or 2 teaspoons ground turmeric

1/2 teaspoon ground mustard seed

Pinch of cayenne pepper (optional)

8 ounces tempeh, any flavor, cut into small chunks

2 cups low-sodium vegetable broth

1. Heat oil over medium heat in a deep pot or skillet and add onion, ginger, and garlic. Sauté until onion starts to brown, about 5 minutes.

2. Add cabbage, fennel, carrots, and snap peas; sauté 3 minutes more. Add coriander, cumin, turmeric, mustard, and cayenne and stir to coat. Add tempeh chunks to skillet and cover with broth. Bring to a boil; then reduce heat to simmer, cover, and cook for 10–15 minutes, or until vegetables are tender. 

PER SERVING: 167 cal, 6g fat (2g mono, 2g poly, 3g sat), 0mg chol, 10g protein, 18g carb, 5g fiber, 108mg sodium

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