Vegan Tempeh Coconut Curry


One of my favorite dishes to make (especially on a cold night!), is my veggie curry dish. It is so flavorful, so warming and filling to the tummy!

1 C quinoa
1 small sweet potato, cubed
1/2 C diced tomatoes, drained
2-3 branches of broccoli, cut up
1 red bell pepper, cut up
1/2 block of tempeh, cubed
1/4 C white onion, chopped
1-2 cloves garlic, pressed
3/4 C baby carrots, sliced
1 C veggie broth
3/4 C lite coconut milk (kind in a can)
3 TBL Coconut Oil
1.5 TBL flour
Spices: sea salt, curry powder, maple syrup- all to taste

Heat up coconut oil, onions, garlic, carrots over medium heat for about 2-3 min. Add in flour and stir until a paste forms.

Next, add in veggie broth, coconut milk, curry, sea salt and maple syrup and stir until the sauce comes together at a good consistency. You can add more broth if sauce is too thick or more flour if it’s too runny.

Add in the rest of the veggies and let simmer for 10-15 minutes on low heat.


Xo, Heather


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