Recipe of the Day: Coconut Curry Tempeh Rice Bowl
The blending of coconut and curry could be considered ambrosia of the gods...and goddesses.
Ingredients: 1/2 a medium onion 1 bunch bok choy 1 clove garlic 8 oz. tempeh 3/4 cup coconut milk 2 tablespoons coconut oil 1 cup diced heirloom tomatoes ½ teaspoon curry powder 1 teaspoon garam masala 1 teaspoon grated ginger (optional) pinch of Celtic salt to taste
Sauté the tempeh in coconut oil in skillet until browned on all sides. Dice the onion and the crunchy stalks of the bok choy and add to the skillet to cook until soft. Chop and set aside the bok choy leaves. Blend the garlic clove, curry, garam masala, ginger, and tomatoes in a blender or food processor until smooth. Once onions and bok choy are soft, add tomato mixture and chopped bok choy leaves to the skillet. When leaves are wilted, add coconut milk, cook until heated through. Season to taste with salt, and serve over brown rice or quinoa-and of course your favorite side salad for the enzymes.