- 2 tablespoons (30 ml) expeller-pressed coconut oil
- 1 medium red onion, chopped
- 2 cloves garlic, finely chopped
- 1 inch (2.5 cm)-long piece fresh ginger, peeled and finely grated
- 1 small chile pepper, seeded and finely chopped
- 8 ounces (225 g) tempeh, cubed
- 1 cup (235 mil chicken or vegetable stock
- 1 cup (100 g) chopped cauliflower
- 1 cup (71 g) chopped broccoli
- 1/2 pound (225 g) snap peas, fresh or frozen
- 1/2 cup (75 g) chopped cilantro
- 1/2 cup (8 g) chopped basil
- 1 cup (100 g) thinly sliced scallions
- 2 cups (475 mil coconut milk
- 1 tablespoon (6.5 g) curry powder
- 1/2 teaspoon fish sauce or fine sea salt
- In a large skillet over medium heat, melt the coconut oil. Add the onion, garlic, ginger, and chile pepper, and cook for 4 to 5 minutes, or until they start to sweat. Move them to the sides of the skillet, then add the tempeh and stock. Cook until the tempeh is browned on all sides Add the cauliflower and broccoli and cook for 2 to 3 minutes. Add the peas, cilantro, basil, scallions, and coconut milk. Let simmer for 10 minutes, stirring occasionally. Stir in the curry powder and fish sauce or sea salt before serving.