Coconut Curry with Tempeh

Ingredients

• 1 tbsp Coconut oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1½ tbsp Curry powder
• 1 tsp Turmeric powder
• ½ tsp Cayenne pepper
• 1 can (14 oz) Coconut milk
• 1 cup Vegetable broth
• 2 tbsp Tomato paste
• 1 tbsp Soy sauce
• 1 tsp Agave nectar
• 8 oz Tempeh, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 head Broccoli, cut into florets
• 1 cup Snow peas
• 1 cup Carrots, sliced
• 1 tbsp Lime juice
• ½ tsp Sea salt
• 2 tbsp Cilantro, chopped

Instructions

1. In a large pot, heat coconut oil over medium heat.
2. Add onion and garlic and sauté for 3 minutes or until onion is translucent.
3. Add curry powder, turmeric, and cayenne pepper and cook for 1 minute, stirring constantly.
4. Add coconut milk, vegetable broth, tomato paste, soy sauce, and agave nectar and whisk until smooth.
5. Add tempeh, bell peppers, broccoli, snow peas, carrots, lime juice, and sea salt and stir well to combine.
6. Bring the curry to a simmer and cook for 20-25 minutes or until the vegetables are tender and the tempeh is cooked through.
7. Taste and adjust seasoning as needed.
8. Serve hot and garnish with cilantro.