Chef Joey's Coconut Curry Tempeh

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!