Author Notes
I came across these beautiful organic Trumpet Mushrooms and I couldn't resist buying it. I never really cook anything with these kind of mushrooms so before they spoiled in my fridge I decided to diced it and add it to the Tempeh curry. It surprisely added a lot of flavor and texture to an already warmed and hearty dish. Cheers! —Dominique Fry
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Ingredients
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8
ounces of Tempeh cut in small bite cubes
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1 cup
Trumpet Mushrooms cut in small cubes
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2 cups
chopped red onion
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1 tablespoon
diced fresh garlic
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2 tablespoons
soy sauce
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1 teaspoon
salt
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2 tablespoons
red curry paste
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1 tablespoon
fresh lime juice
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1
can light coconut milk 13.5 ounce
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1 tablespoon
raw sugar
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1/2 cup
chopped fresh coriander/cilantro
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1 tablespoon
canola or vegetable oil
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1
stick of cinnamon
Directions
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Heat oil in a large nonstick pan. Saute the onion with the salt in low heat until it becomes transparent. Add the garlic and saute briefly without browning it. Add coconut milk, soy sauce, curry paste, sugar and cinnamon stirring until curry paste dissolves completely. Add Tempeh and mushrooms, Cover and simmer for 20 minutes. Uncover, add the lime juice. Served over Jasmine rice topped with fresh chopped coriander.
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