Tempeh in Coconut Sauce

Total servings: 4


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


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