Madras coconut curry with tempeh, spinach and cauliflower


A delicious curry with a smooth coconut broth taste that lingers on the palate, make a big batch and you can keep in a large glass pyrex container and keep in the fridge for at least 4 day’s. I have this with brown rice and eat for lunch and dinner until it’s all gone!

For those not familiar with tempeh, it is a fermented soybean and has a nutty quality, When I worked at Fressen vegan restaurant in toronto we used to have an incubator and make out own, to this day I have never found one as delicious as that one. You can buy it in the dairy section of the grocer and it is used often in balinese cuisine. Try slicing it thinly and frying it in organic coconut oil for a cold day, and then eat it with brown rice and a good chutney and brocoli.