Tempeh and Mango Curry - alive magazine

Ingredients

• 1 Tbsp (15 mL) coconut oil
• 1/3 cup (80 mL) chopped shallots
• 4 garlic cloves, minced
• 2 Tbsp (30 mL) peeled and minced fresh gingerroot
• 1 serrano pepper or jalapeno pepper, finely chopped and seeded for less spice
• 3 Tbsp (45 mL) Thai yellow curry paste
• 2 cups (500 mL) light coconut milk
• 1 tsp (5 mL) ground turmeric
• 2 Tbsp (30 mL) low-sodium soy sauce or coconut aminos
• 2 cups (500 mL) bite-sized cauliflower pieces
• 1 1/2 cups (350 mL) bite-sized pieces butternut squash
• 1 1/2 cups (350 mL) bite-sized pieces of plain tempeh
• 1 cup (250 mL) frozen mango chunks
• 1/2 cup (125 mL) roasted cashews
• 1 lemon, cut into wedges, optional