Asian Tempeh & Vegetables
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1 teaspoon ground turmeric
2 teaspoons ground almonds
1 large onion
4 cloves garlic
3 tablespoons sunflower oil
10 ounces tempeh, cut into strips
3 tablespoons cashew nuts
1 stalk lemongrass, (white part only) cut into short lengths and crushed
2-inch piece fresh galangal or ginger, chopped and crushed
7 ounces baby corn ears, halved lengthwise
1 cup cauliflower florets
8 ounces green beans, cut in half lengthwise
1 1/4 cups coconut milk, (14 ounces)
1 tablespoon coconut milk powder, mixed to a paste with water
thin strips of fresh red Thai or serrano
fresh cilantro leaves
roasted peanuts or cashews
In a food processor, puree the coriander, pepper flakes, turmeric,
almonds, onion, and garlic to a paste.
Heat the oil in a heavy saucepan over medium heat and saute the
tempeh and cashews until they turn brown. Add the garlic paste,
lemongrass, and galangal or ginger, and cook for 2 minutes.
Add all the vegetables and toss to coat in the paste. Add the
coconut milk and simmer until the vegetables are tender.
Remove the lemongrass and galangal or ginger, and stir in the
coconut milk paste to thicken.
Serve with rice, garnished with red chile, cilantro leaves, and
peanuts or cashews.