Tempeh curry
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Cooking tools:
- Slow cooker
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Spoon
Ingredients
- 1 block plain tempeh
- 1 tin chick peas
- 2-3 tbspn of Thai curry paste of choice
- 1 tin coconut milk
- 1 teaspoon stock powder
- 1-2 tbspn tomato paste
- Vegetables of choice – chopped into similar sizes
- ½ strip arame seaweed (optional – iodine source)
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