Thai Green Curry and Coconut Tempeh with Seasonal Vegetables recipe | PCC Community Markets

Ingredients

• 16 ounces tempeh, finely diced
• 1 tablespoon toasted sesame oil
• 1 tablespoon coconut oil
• 4 tablespoons tamari
• 4 tablespoons mirin
• 1 tablespoon minced fresh ginger
• 2 cloves of garlic, minced
• 1 to 1 1/2 teaspoons green curry paste
• 2 tablespoons rice vinegar
• 1 can coconut milk
• 1 cup filtered water
• 1/2 to 1 teaspoon salt
• 2 to 3 tablespoons lime juice
• Vegetables: choose a variety of seasonal vegetables like leeks, broccoli, carrots, dark green vegetables, green beans, onion, cauliflower, etc., chopped