Ingredients:
1 tsp 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 red pepper, sliced into 1/2 inch strips
3 thai chili peppers (or whatever hot pepper you want, the hotter the better in my opinion but remove the seeds if you can't handle the heat. Its ok. Really. No one will judge you.... cough)
2 cloves of minced garlic (I love garlic)
2 tsp curry powder
1 tsp grated ginger
1/3 cup peanut butter
1 1/2 cups vegetable stock
Garnish with sliced green onion, crushed peanuts, and/or toasted coconut
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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.
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