Ingredients
- 1 teaspoon canola oil
- 1 package (about 2/3 of a pound) of tempeh, cubed
- 1 large sweet potato, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon curry powder
- 1 14-ounce can coconut milk
- cup fresh basil, finely chopped
- 2 tablespoons soy sauce
Directions
- Heat the oil in a large non-stick frying pan or wok.
- Fry the tempeh, turning occasionally, over medium heat until slightly browned on all sides.
- While tempeh is cooking, steam sweet potato, peppers, garlic and onions for five to ten minutes or until cooked (if you don't have a vegetable steamer, you can boil the vegetables for ten to fifteen minutes instead).
- When both tempeh and vegetables are cooked, combine them in the frying pan or a large saucepan with curry powder, coconut milk, basil, and soy sauce.
- Cook over medium heat for about ten minutes.
- Serve over jasmine rice (or regular rice, if you want to be boring).
- Serves four to six.
- Tofu or seitan can be substituted for tempeh in this recipe.
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