Peanut Curry Tempeh

Name: Peanut Curry Tempeh
Ingredients: 1 teaspoon olive oil or use a nonstick pan; 1 package tempeh Coconut Curry; 1 head broccoli cut into bite sized pieces; 1 onion small, halved and sliced; 1 inch red pepper sliced into 1/2 strips; 3 Thai chili peppers; 2 cloves minced garlic; 2 teaspoons curry powder; 1 teaspoon ginger grated; 1 cup peanut butter; 1 1/2 cups vegetable stock; green onion; peanuts

13 ingredients

3 steps

Ingredients

1 teaspoon olive oil or use a nonstick pan
1 package tempeh Coconut Curry
1 head broccoli cut into bite sized pieces
1 onion small, halved and sliced
1 inch red pepper sliced into 1/2 strips
3 Thai chili peppers
2 cloves minced garlic
2 teaspoons curry powder
1 teaspoon ginger grated
1 cup peanut butter
1 1/2 cups vegetable stock
green onion
peanuts

Directions

1

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.
2

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.
3

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