Tempeh in Coconut Sauce

Total servings: 4

Recipe ingredients

150 g tempeh, sliced

1/2 teaspoon ground coriander

2 cups coconut milk

2 Tbs oil

1 onion, sliced

2 green chili, sliced

1 small red chili, sliced

2 tsp sugar

1 clove garlic, minced

1 bay leaf

4 cups cooked rice

Recipe directions

Heat a wok and add the oil. Add onion, coriander, garlic, red chili and saute for 1 minute.

Add the coconut milk together with the tempeh, green chili, bay leaf and sugar. Simmer for 15 minutes. Remove bay leave.

Serve over rice.

Vegan: Yes
Vegetarian: Yes