Scooter'S Tempeh Kale Curry - cooking recipe

Ingredients

2 tablespoons coconut oil, divided
1 (8 ounce) package tempeh, cut into 1/2-inch cubes
2 tablespoons curry powder
1 yellow onion, chopped
1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
2 teaspoons garlic powder
3 ounces crumbled goat cheese
1 teaspoon sea salt

Preparation

Melt 1 tablespoon coconut oil in a large skillet over medium-high heat. Cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. Add onion; cook and stir until slightly softened, about 2 minutes.
Reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture; cook and stir until kale wilts, about 10 minutes. Transfer to plates and top with goat cheese and sea salt.