Friday, February 4, 2011

Tempeh Coconut Curry

I think this is best served over some Jasmine Rice! 

  • 2 Tbsp. coconut oil (or you could also use canola or olive oil)
  • 1 large yellow onion, chopped
  • 1 head of  Broccoli
  • 4 cloves garlic, minced (or about 2 tsp.)
  • 1 red bell pepper (or whatever color pepper you prefer)
  • 2 medium-sized carrots, peeled and diced
  • 1 cup green peas (I use frozen ones)
  • 1/2 cup vegetable stock/broth
  • 1 14-oz. can of Coconut Milk
  • 2 Tbsp. Curry powder
  • 1-2 tsp. minced ginger, or more if you like
  • 1 tsp. cinnamon
  • pinch of cayenne (optional)

  1. If you're serving this over rice, I usually cook that first. -->For Jasmine Rice: Use 1.5 cups of water (or broth) for every 1 cup of dry rice. Simmer for 10-15 minutes, then remove from heat and set aside. 
  2. In a large saucepan on medium-high heat add 1 Tbsp. of coconut (or other oil), the onion, and garlic. Sauté until the onions are a bit transparent (about 3-5 minutes).
  3. Add the curry powder, ginger, cinnamon, cayenne and cook a minute or so more.
  4. Slowly add the vegetable broth and coconut milk to the pan. Add the remaining vegetables (broccoli, bell pepper, carrots, green peas, etc.)
  5. Bring the mixture to a simmer and cook for about 20 minutes.
  6. In a separate frying pan heat the remaining olive oil over medium-high heat and fry the tempeh strips until golden.
  7. Serve tempeh with the curry coconut milk mixture over rice. Enjoy!

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