Stewed tempeh with coconut milk

Stewed tempeh with coconut milk

the culinary squad
Prep15 min
Cook13 min

Ingredients

  • 2 tbsp olive oil
  • 400g TEMPEHINE CARIBBEAN FLAVOR tempeh cubes
  • 1 onion, chopped
  • 1 tbsp flour
  • 2 cloves garlic, chopped
  • 2 apples, peeled and diced
  • 1 can (398 ml) coconut milk
  • ½ cup raisins
  • 1 tbsp fresh ginger, grated
  • 1 tsp curry powder
  • Salt and freshly ground pepper

In a large non-stick skillet, heat the olive oil over medium-high heat and brown the tempeh cubes and the chopped onion for 3 minutes.

Sprinkle with the flour and mix well.

Add all the other ingredients and allow to simmer over medium low heat for 10 minutes or until the liquid has thickened slightly.

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