Red curry tempeh with quinoa
I made a batch of curry sauce in advance, so the recipe is kind of in stages. I also don't really use a recipe so the proportions aren't exact. It's hard to mess up!
Curry sauce:
2 cans coconut milk (I used lite)
2-4T red curry paste
2T vegan 'fish' sauce
1t sugar
1-2T oil
Separate coconut milk into thick portion (at top of can) and liquid portion; set aside. Heat oil in skillet, fry curry paste for 1-2min until fragrant. Add thick part of coconut milk and stir over medium heat until oil separates from mixture (will take awhile). Add liquid coconut milk, fish sauce, and sugar. Again cook over medium heat until oil separates (will take a longer while). This makes a lot of curry sauce, so halve it if you are only using it for this recipe.
Tempeh & veggies:
1/2 brick tempeh, sliced or cubed
1/4 white onion, chopped
1/2 package mushrooms
1c peas
clove garlic, minced
1T oil
Heat oil in skillet, add garlic and fry until fragrant. Add onion, cook 2-3min. Add rest of ingredients, cook until heated through. Add curry sauce & cook until heated through (I started the quinoa at the same time I started this part, and let it simmer until the quinoa was done).
Quinoa:
1/2c quinoa, rinsed
1c water
Place ingredients in saucepan, bring to a boil. Simmer for 15mins, stirring occasionally.
