Tempeh and Vegetables in Coconut Milk


2 T sesame oil
1/2 lb tempeh (cut in to pieces)
1/2 t cumin
1/2 t chili powder
1/2 t coriander
2 c Coconut Milk
1 zucchini (sliced in 1/4″ rounds)
1 Small Yellow Squash (sliced in 1/4″ rounds)
1 red pepper (sliced in 1″ strips)
1 1/2 T arrowroot (optional)
1 carrot (sliced diagonal in thin rounds)


Heat oil in a pot, saute tempeh until golden brown. Add spices and stir for 1min, then add the coconut milk. Lower heat and simmer. Prepare vegetables and add to tempeh, then cover. Vegetables will steam, stir occasionally. When vegetables are tender add arrowroot (optional), tamari or sea salt to taste.

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