Amy’s Indonesian Curried Tempeh

Ingredients:

1/2 pound of tempeh

2 Tbsp. tamari or soy sauce

2 Tbsp. olive or other oil

2 green or red peppers, sliced

1 large sweet potato or yam, diced

1 shallot (or a couple of garlic cloves), minced

1 onion, thinly sliced or chopped

1 can coconut milk

1 Tbsp. curry powder

1/2 cup fresh basil, chopped

Cooked rice or quinoa

Directions:

Sprinkle tempeh with tamarind. Heat oil in large frying pan, add tempeh and sauté until brown.

In another pan, sauté the peppers, sweet potato, shallot and onion for 10 minutes, or until veggies are tender and slightly browned.

Combine the tempeh and vegetables, and add the coconut milk, curry powder and basil and cook for approximately 10 minutes.

Serve over rice or quinoa.