Tempeh in Coconut Curry Sauce

A classic coconut curry sauce is nicely accentuated by the crispy coconut tempeh.


Tempeh in Coconut  Curry Sauce

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    1 lb tempeh, sliced 1/4 inch thick 1 jalapeo, seeded and minced
    2 Tbs grapeseed or canola oil, plus more as needed for greasing 1 Tbs curry paste, red or massaman
    1 cup unsweetened dried coconut 2 cps diced fresh tomatoes
    1 medium yellow onion, diced 1 3/4 cups unsweetened coconut milk
    3 cloves garlic, minced Salt and freshly ground black pepper, as needed
    1 red bell pepper, diced 1/2 cup toasted peanuts or cashews, coarsely chopped
    1 green bell pepper, diced 1/4 cup chopped fresh cilantro


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    • 1

      Bring a medium pot of water to a simmer. Add the tempeh and cook until tender, 20 to 25 minutes. Drain completely.

    • 2

      Meanwhile, preheat the oven to 350°F. Lightly grease a baking sheet.

    • 3

      Dredge the cooked tempeh in the coconut and place on the baking sheet. Bake until the tempeh is golden brown, 12 to 15 minutes. Keep warm.

    • 4

      Heat the oil in a large sauté pan over medium heat. Add the onions, garlic, red and green peppers, and jalapeños. Sauté until the peppers are tender-crisp, 4 minutes.

    • 5

      Stir in the curry paste, tomatoes, and coconut milk. Reduce heat to medium-low, and simmer until the sauce has reduced and thickened slightly, 15 to 20 minutes. Season with salt and pepper.

    • 6

      Serve the sauce over the baked tempeh, garnished with the peanuts and cilantro.

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