Peanut Curry Tempeh

Photo: Cityfarmgirlpdx

Ingredients

1 teaspoon olive oil (or use a nonstick pan)

1 package of Coconut Curry Tempeh

1 head of Broccoli, cut into bite sized pieces

1 small onion, halved and sliced

1 inch red pepper, sliced into ½ strips

3 thai chili peppers

2 cloves of minced garlic

2 teaspoons curry powder

1 teaspoon grated ginger

cup peanut butter

1 1/2 cups vegetable stock

Garnish with sliced green onion, crushed peanuts, and/or toasted

Preparation

Heat oil in a large pan and add onion on medium heat. Cook until it starts to soften and add Broccoli, pepper, Tempeh, garlic, ginger, and chili peppers. Cook for 2 - 3 minutes.

Add 1/2 cup of stock and all of the peanut butter. Stir until peanut butter is incorporated. Add the rest of the stock, season with salt and pepper if needed, and allow to simmer for 10 minutes.

Serve over brown rice or rice noodles and garnish with onion, crushed peanuts, and toasted coconut.