Ingredients
- 1 8-ounce package tempeh
- 2 tablespoons oil
- 1 tablespoon curry powder
- 1 cup broccoli
- 1 cup carrots, shredded
- 1 15-ounce can coconut milk
- 1 teaspoon pepper
- 1 teaspoon salt
- 4 green onion, diced
- 1 cup snap peas
- 1 15-ounce can garbanzo beans
Instructions
Cook the tempeh by boiling in water for 10 minutes, then remove it and cut into thin strips. Sauté the cut tempeh in a sauté pan over medium high for 5 minutes, then add the curry powder, carrots and broccoli and toss well and cook for an additional 10 minutes. Then add the remaining ingredients and simmer for 5 minutes. Serve over rice.
