Tempeh Curry Stew – Rachelle Béry

Ingredients

• olive oil 30 mL
• tempeh 240 g
• 1 onions
• 1 clove garlic
• ginger 15 mL
• curry 10 mL
• chili seasoning 2.5 mL
• cumin 2.5 mL
• cinnamon 1 mL
• maple syrup 15 mL
• soy sauce 15 mL
• vegetable broth 125 mL
• coconut milk 400 mL
• cherry tomato(s) 125 mL
• cauliflower 175 mL
• cilantro 60 mL
• To taste salt and pepper