I was getting really bored of my lunches so I decided to try something new. While perusing the aisles at the grocery store I saw a bag of a grain called Freekeh. I’ve seen it a bunch of times but, being unfamiliar with it, I always passed. It just so happened to be on sale, and being the cheap miser that I am, I bought it. I saw another package next to it, some coconut curry sauce. I didn’t buy it (penny pincher) and decided I had everything I needed at home to make it.
Again, having never prepared freekeh, I wasn’t sure if it was even the right for a curry. I assumed since rice was a grain and freekeh was a grain than it should be good, right? It was, and here’s how I prepared it with a list of what you need first. Do not be daunted by making your own curry sauce, this was my first time too and it came out fantastic. Just cook, you can do it.
Curry Sauce Ingredients
1 can coconut milk (13.5oz)
2 tbsp butter
1 tbsp Braggs liquid aminos
1 tbsp minced garlic
1 tbsp curry powder
1 tsp cumin
1/2 tsp turmeric
1 tsp salt
1 tsp pepper
pinch of crushed red pepper
1 package Freekeh 8oz (I used some from this brand http://www.freekeh-foods.com/)
1 package Lightlife Tempeh
1 package frozen petit peas
The freekeh is gonna take a bit to cook, so start that first and prepare per the instructions on the package. Depending on how you prepare you tempeh, you can either pan fry now and set aside, or cube it and cook it in the sauce after. I refer to get a little color on the outside so I cubed it and pan-fried in some coconut oil first and then put it in a bowl.
I was scared my first time doing the curry sauce too, but don’t be. It is super easy.
Add your butter to a pan and melt. Add your minced garlic and let it cook a bit, you want it to brown up. Once you’ve gotten it to where you like it add the coconut milk. Once it’s completely in liquid form you can start adding your spices and the liquid aminos. You do not have to use the crushed red pepper, I wanted a little heat so I did. Once your spices are in, whisk until they are mixed and let it come to a bit of a boil, you don’t want it cranking though. Once it gets to that point add the peas and tempeh. The peas will bring the temp back down so once it’s near boiling again bring it down to a simmer for about 15 minutes, that way the tempeh can absorb some of the flavor, and you will be done.
Now portion sizes, let’s get into that real quick. I work four 10-hour shifts, so when I make my mason jars I only make four. This recipe, broken down into four, is dense. The calories are at 525 and because of the coconut milk, the saturated fat is higher than most like it. I am in the beginning phase of trying to add some weight, so this work for me. You can probably add a 5th jar and bring that amount down quite a bit, that’s up to you though. Regardless, this meal is packed with fiber from the freekeh so that is a huge bonus. The sodium and sugar are way down. The carbs are just right. The protein is 23g per serving!
Wait, what? I thought vegans had issues with protein….
When I jarred everything up I put the freekeh on bottom of the jar and the curry on top.
That’s it folks, how easy was that?