Tempeh in Curry SauceTotal servings: 4
400 g tempeh, cut in 2 cm cubes
1 cup soymilk (or milk)
1 tsp butter
1/2 tsp cumin
1 tsp curry powder
1 Tbs white flour
1/4 cup fresh peas
4 cups cooked rice
Steam the tempeh for 10 minutes.
Cook the onions in the butter until soft. Add the flour, cumin and curry and stir. Add slowly the soymilk while stirring. Add the tempeh and peas and boil on low heat for 1 minute.
Serve with rice.