EcoNest in the Kitchen: Coconut Curry Sauce with Tempeh
An excerpt from the EcoNest Cookbook:
I have always been around good food. It was one of my mother’s forms of loving and caring deeply for her family. Preparing delicious meals from scratch with fresh ingredients was the norm. I watched and she always let me help. I first learned to cook for large numbers in 1978 when I started a health food catering business in Toronto called Moveable Feast and then honed these skills many years later as a monthly head chef in a co-housing community in Santa FE NM where I lived.
Coconut Curry Sauce w/ Tempeh
Ingredients for 24 servings
6 C Cubed Tempeh
1 C Coconut oil
6 Onions, white thinly sliced or shllots
6 TBS Ginger, finely chopped
¾ C Lemongrass, minced
5 cans Coconut Milk + enough water to =10 cups
¼ C Soy Sauce
2+ TBS Thai Curry paste or Curry powder
¼ C Palm Sugar
1 TB Sea salt
6 Qts large cubed Broccoli, Cauliflower, carrot, yam Zucchini
Procedure:
Heat coconut oil
Saute onion, ginger, lemongrass, tempeh (20 minutes)
Add Veggies and Saute (approx.. 15 Minutes) or until onion is well cooked, veggies al dente
Mix Coconut, soy sauce and Curry paste and add to sauté
Taste and add salt if required or more curry if desired
Comments
Serve over bean thread or rice noodles.
Garnish with toasted coconut flakes or shreds
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