Vegetable Coconut Curry Take 2

We eat a lot of curry. It's such a flavorful dish and it comes in so many delicious varieties that we never seem to get tired of it.
This one comes from Myra Kornfeld's book "The Healthy Hedonist." The only things I changed were that I cubed my tempeh, instead of cutting it onto larger triangles. And I added asparagus, because it always calls to me at the market:

See? How could you walk by something so beautiful?

Tempeh Marinade

2 8 oz. packages of tempeh, cut into the kind of shape and size you like

1 1/2 cups water

1/4 cup apple juice or mirin

1/4 cup shoyu (or tamari)

One 2" piece of ginger, not peeled, sliced

2 tsp. curry powder

1 tsp. paprika

Place the tempeh in a large skillet and add all the other ingredients. Cover and bring to a boil. Lower the hat and simmer for 15 minutes. Remove tempeh from skillet and set aside. Discard marinade.

Curried Coconut Sauce

1 tblsp. coconut oil or extra virgin olive oil

1/2 cup minced onion

2 garlic cloves, minced

1 14oz. can light, unsweetened coconut milk

1 tbslp. maple sugar or succanat (I used maple syrup...also worked)

2 tsp. curry powder, preferably a spicy blend

1/4 tsp. garam masala

1/2 tsp. salt

1 tsp. fresh lemon juice

Warm the oil in a skillet over medium-low heat. Add onions and garlic and sautee until golden. Add coconut milk, sugar, curry powder, garam masala, and salt. Bring to a boil. Lower the heat and simmer, uncovered, until the sauce starts to thicken. Stir in the lemon juice.

At this point, if you want to add any vegetables, you might want to lightly steam them.

In your tempeh skillet, heat some coconut or olive oil. Lightly sautee the tempeh until golden-brown. Add tempeh and any veggies to the coconut sauce. 

Serve with rice. I folded some toasted coconut into my rice for extra coconutty-ness!