- Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat 1 minute. Add tempeh; cook 5 minutes or until evenly browned on all sides. Transfer to a plate; set aside.
- Return skillet to medium-high heat and coat with nonstick cooking spray. Add tomatoes; cook until softened. Add onion and bell pepper; cook and stir 5 minutes or until soft. Stir in ginger, curry, cumin, and pepper to taste.
- Add coconut milk, lime juice, zest and mango; stir to combine. Simmer 5 minutes or until mango is slightly softened. Add tempeh; cook and stir until heated through. Sprinkle with cilantro, and serve.
View all nutritional information
Calories 248, Calories Fat 115, Total Fat 12g, Saturated Fat 6g, Cholesterol 0mg, Sodium 29mg, Carbohydrate 24g, Protein 10g
|Calories (fat) extra||46|
|Total Fat (extra)||20|
|Saturated Fat (extra)||32|
|Vitamin A (extra)||35|
|Vitamin C (extra)||104|