“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.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: