Tempeh Stir-Fry in a Gingery Coconut Sauce
A gingery, spicy, creamy recipe for Stir-Fried Tempeh in a Gingery Coconut Sauce. Roasted red peppers add smoke to the dish, and onions and coconut milk add sweetness.
- 1 8- oz package of tempeh cut into ½-inch cubes
- 2 tsp vegetable oil like coconut or avocado oil
- 1 small red onion thinly sliced
- 2 roasted red peppers
- 2 tsp grated ginger
- 1 tbsp coriander powder
- 2 tsp garam masala or curry powder
- ½ tsp to 1 cayenne pepper
- ½ tsp turmeric
- ½ cup coconut milk
- Juice of ½ lemon
- Salt to taste
- 2 tbsp chopped coriander leaves
Heat 1 tsp of oil in a nonstick wok or karahi and stir-fry the tempeh until it turns lightly golden on all sides. Remove to a plate and set aside.
Heat the remaining oil and add the onions and ginger. Add a smidgen of salt and stir-fry, until the onions turn translucent.
Add the turmeric, cayenne, coriander powder and garam masala or curry powder. Mix well.
Add the roasted red peppers and the reserved tempeh, stir-fry for another minute, then add the coconut milk and mix well.
Warm the mixture through and turn off the heat. Stir in the lemon juice and coriander leaves.
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