Coconut Curry Tempeh

Curry Coconut Tempeh 2 cups Water 1 can Native Forest® Classic Coconut Milk ½ cup Onion (diced) ½ cup Carrot (diced) 2 cups Cubed tempeh ½ tsp Turmeric 1 tsp Salt 1 Tbsp Curry paste ¼ cup Let's Do...Organic® Tapioca Starch ¼ cup Cold water ½ cup Frozen peas
  • Simmer water, coconut milk, veggies and tempeh together for 15 minutes.
  • Dissolve the tapioca starch in the cold water and add to the sauce to thicken it.
  • Finally add the peas, they will defrost instantly in the hot sauce.
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