Cream of Coconut Tempeh recipe | PCC Community Markets
Sauté onions, mushrooms, and bell peppers; add soup, coconut milk, curry paste, and simmer with potatoes and tempeh until tender. Finish with corn, apples, soy sauce, and fresh basil for a flavorful...
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 tablespoon oil
- 1/2 onion, small dice
- 8 shiitake mushrooms, thinly sliced
- 1/2 bell pepper, coarsely chopped
- Salt
- pepper
- 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
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