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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 cup coconut milk, (14 ounces)
  • 1 tablespoon coconut milk powder, mixed to a paste with water
  • thin strips of fresh red Thai or serrano
  • chile
  • 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.

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