Chef Joey's Coconut Curry Tempeh |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found a new product in my local food co-operative last time I shopped called Coconut Curry Tempeh. Today I came up with the simple dish using some left over bell peppers I had from a previous recipe. DH loved it and went back for 3rds! I served it over wild rice. Ingredients:
2 tablespoons coconut oil |
6 green onions (chopped) |
1 large garlic clove (chopped) |
8 button mushrooms (stems removed and chopped) |
1/4 red bell pepper |
1/4 yellow bell pepper |
1/4 orange bell pepper |
2 cups baby spinach |
1 teaspoon sea salt |
1/4 teaspoon ground black pepper |
2 (7 ounce) packages marinated coconut curry tempeh |
1 (14 ounce) can coconut milk (lite) |
juice of one lime |
Directions:
1. Heat the coconut oil in a skillet.
2. Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
3. Add the mushrooms, saute for another 4 minutes.
4. Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
5. Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
6. Add the lime juice and the can of coconut milk.
7. Saute until this reduces by about 1/2. About 10 minutes.
8. Taste, make sure the seasons are to your liking.
9. Serve over rice or your favourite grain.
10. Bon Appetit!
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