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Our Ingredients
The Finished Meal
Coconut Curry Sensation
8 oz package Tempeh (your choice- I like the 3 grain)
2 Tablespoons Extra Virgin Olive Oil
1 Cup Jasmine Rice
6 Cups Water
1 Head Broccoli
1 Red Bell Pepper
14 oz. Can Coconut Milk
2 Tablespoons Creamy Peanut Butter
1 teaspoon curry powder
Pinch cayenne
Sea Salt and pepper to taste
1/2 cup peanuts
Preheat oven to 375 degrees. Cut tempeh into once inch strips and then into small dice. Toss with Olive oil and sea salt and place on baking sheet for 10-12 minutes until golden brown. Remove and let cool.
In saucepan bring 2 cups of water to boil and add jasmine rice. Boil until cooked. Remove from heat.
In another saucepan add 4 cups water and bring to boil. Add broccoli and cook for 5 to 8 minutes until tender, but not falling apart. Drain and set aside.
In saute pan add a Tablespoon of Olive oil and bring to medium heat. Slice pepper into one inch strips and then cut in half again. Saute in olive oil for about 5 minutes until softened.
In another saucepan add coconut milk, peanut butter, curry, cayenne, salt and pepper. Bring to medium heat and whisk ingredients together until blended well. Once heated and ingredients are all incorporated bring off burner and set aside.
In a serving dish place rice on bottom and add broccoli. Add peppers and tempeh and begin to drizzle coconut sauce on. Do not add to much sauce as others can add as much as they would like. Garnish with peanuts and serve!
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