Cream of Coconut Tempeh recipe | PCC Community Markets

Ingredients

• 1 tablespoon oil
• 1/2 onion, small dice
• 8 shiitake mushrooms, thinly sliced
• 1/2 bell pepper, coarsely chopped
• Salt and pepper, to taste
• 1 cup prepared butternut squash soup
• 1 cup coconut milk (light or regular)
• 1 teaspoon red curry paste, or to taste
• 1 tablespoon sugar
• 4 red potatoes, peeled, small to medium dice
• 1 (8-ounce) package tempeh, cubed
• 1 (4-ounce) can baby corn
• 1/2 crisp apple, medium dice
• 1 tablespoon soy sauce
• Basil, mint or chives, for garnish