Coconut Curry Tempeh/ Chicken

So I wasn’t going to post this recipe because the picture is very low quality- combine a steaming plate, hungry kids and hubby, tired mama and you get some rather crummy blog photos. Now the recipe was awesome and enjoyed by the whole family so here it is…crummy photo and all.

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Heat a frying pan over medium high heat with 2 tbsp coconut oil. Add sliced tempeh or chicken (hubby had chicken, I had tempeh) and pan fry until golden. Remove and set aside.

Add 1/2 a thinly sliced onion, 2 thinly sliced carrots and 2 thinly sliced celery stalks. I used a mandolin. Add a bit more oil if things are sticking. Next add in half a head of cauliflower chopped into small pieces. Fry everything until it is tender and the veggies have taken on some colour.

Push the veggies aside and add 4 cloves minced garlic and 1 inch minced ginger. Let the flavours awaken for a few minutes. Add 1-3 Tbsp red curry paste, 1/4 cup coconut aminos or soy sauce and 1/2 cup coconut milk.

Mix together and add back in the chicken or tempeh and cook until all the flavours have combined and the tempeh or chicken has warmed back through.

Serve over rice or noodles.

Coconut Curry Tempeh/ Chicken

2 tbsp coconut oil
4 slices tempeh or chicken
1/2 onion
2 carrots
2 celery stalks
1/2 head of cauliflower
4 cloves garlic
1 inch ginger
1-3 tbsp red curry paste
1/4 cup coconut aminos
1/2 cup coconut milk

rice or noodles

Enjoy!

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