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Asian Tempeh & Vegetables
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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.
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