Tempeh Curry

A flavorful and hearty vegan curry dish made with tempeh, coconut milk, and a blend of spices.

Ingredients - Serves 4

Heat the coconut oil in a large pan over medium heat.
Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
In the same pan, add the onion, garlic, and ginger and cook until the onion is soft, about 5 minutes.
Add the curry powder and cook for another minute, until fragrant.
Add the coconut milk, vegetable broth, and carrots. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the spinach and cooked tempeh and cook for another 5 minutes, until the spinach is wilted and the tempeh is heated through.
Season with salt and pepper to taste.
Serve the curry over rice or with naan bread.