Curried tempeh

Ingredients:
2 tsp cumin
1 tsp coriander
1 tsp tumeric
2 tblsp peanut oil
8oz tempeh
1 onion (diced)
6 garlic cloves
1 jalapeno (seeded)
1 carrot (diced)
1 green bell pepper (diced)
3 cups cauliflower florets
2 potatoes (cooked, diced)
4 plum tomatoes
1 tsp ginger (fresh)
1 tsp lemongrass
½ tsp salt
1 cup veggie stock
1 tblsp lime juice
4 tblsp fresh cilantro

(printer-friendly version)

Saute onion, jalapeno, cauliflower, ginger, garlic, carrots and bell pepper until onions are transparent.

In a separate pan saute tempeh until golden brown. Add cumin, coriander, tumeric, salt, lemongrass, lime juice and veggie stock to the veggies.

Bring to a simmer.

Mix in tempeh, potatoes and tomatoes.
Serve over rice and top with chopped cilantro.