Thai-style Tempeh Curry

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Thai-style Tempeh Curry

Source: www.soyouwanna.com

 

1 teaspoon canola oil

1 package (about 2/3 of a pound) of tempeh, cubed (see section 2)

1 large sweet potato, diced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 cloves garlic, minced

1 medium onion, chopped

1 tablespoon curry powder

1 14-ounce can coconut milk

1/2 cup fresh basil, finely chopped

2 tablespoons soy sauce

 

Heat the oil in a large non-stick frying pan or wok, and fry the tempeh,

turning occasionally, over medium heat until slightly browned on all sides.

While tempeh is cooking, steam sweet potato, peppers, garlic and onions for

five to ten minutes or until cooked (if you don't have a vegetable steamer,

you can boil the vegetables for ten to fifteen minutes instead). When both

tempeh and vegetables are cooked, combine them in the frying pan or a large

saucepan with curry powder, coconut milk, basil, and soy sauce and cook over

medium heat for about ten minutes. Serve over jasmine rice (or regular rice,

if you want to be boring). Serves four to six.

 

 

" The spirit of hospitality can thrive in the humblest circumstances. It's a

matter of opening our lives to others. . .giving them the best we have to

offer, but never allowing elaborate preparations to substitute for the

sharing of the spirit of true hospitality. " ~Emelie Barnes

 

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