Ingredients

• 2 packages of plain tempeh
• 6 teaspoons curry powder; divided
• 3/4 teaspoon salt; divided
• 2 tablespoons coconut oil; divided
• 1 large yellow onion; chopped
• 1 tablespoon garlic; chopped
• 1 14 oz. can coconut milk
• 1 14 oz. can vegetable broth
• 4 cups potato chunks (about 3 medium potatoes)
• 1 cup sliced carrots
• 1/2 cup celery; chopped
• 3/4 cup peas
• 1/4 cup fresh cilantro
• 1 tablespoon packed brown sugar

Directions

1. In a medium bowl, toss tempeh in 1 tsp curry powder and 1/4 tsp salt.
2. Heat 1 tbsp of the coconut oil in pan over med-high heat and add tempeh. Cook until browned, stirring occassionally (about 6-8 minutes).
3. In a pot, heat the remaining coconut oil and add onion and garlic. Cook, stirring often, until the onion is softened.
4. Stir in remaining curry powder and cook. Continue stirring an addittional minute until it becomes fragrant.
5. Add coconut milk, broth, potatoes, carrots, celery and the rest of the salt and bring to a boil over high heat, stirring often.
6. Reduce heat to med-low and simmer, stiring occassionally until the potatoes and carrots are tender (about 10-12 minutes).
7. Add the tempeh and peas to the pot.
8. Increase heat to high and continue cooking until the tempeh absorbs some of the moisture, about 4-5 minutes.
9. Remove from heat and stir in cilantro and brown sugar.
10. Serve up in big bowls and enjoy!