Coconut Curry Tempeh

Ingredients

• 1 8- oz package of tempeh cut into 1/2-inch cubes
• 2 tsp coconut or avocado oil
• 1 small red onion thinly sliced
• 2 roasted red peppers
• 2 tsp grated ginger
• 1 tbsp coriander powder
• 2 tsp garam masala or curry powder
• 1/2 tsp to 1 cayenne pepper
• 1/2 tsp turmeric
• 1/2 cup coconut milk
• Juice of 1/2 lemon
• Salt to taste
• 2 tbsp chopped coriander leaves

Instructions

1. Heat 1 tsp of oil in a nonstick wok or large sautéed pan and stir-fry the tempeh until it turns lightly golden on all sides. Remove to a plate and set aside.
2. Heat the remaining oil and add the onions and ginger. Add a healthy pinch of salt and stir-fry, until the onions turn translucent.
3. Add the turmeric, cayenne, coriander powder and garam masala or curry powder. Mix well.
4. Add the roasted red peppers and the reserved tempeh, stir-fry for another minute, then add the coconut milk and mix well.
5. Warm the mixture through and turn off the heat. Stir in the lemon juice and coriander leaves.
6. Serve hot

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