Easy Coconut Milk Curry Tempeh

Ingredients

• tempeh diced or wedged
• 1 cup of sliced onions
• 1 potato
• 5 cloves of garlic
• 1 can of coconut milk (13.5 oz)
• 2 tablespoons of curry powder
• 2 tablespoons of butter
• Olive oil
• Salt, as desired

Instructions

1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your tempeh in to cubes.
2. In a large skillet, in low heat, heat up your butter. Once it melts, dump your curry powder in there. Swirl it around until well blended.
3. Add in the can of coconut milk. Swirl it around.
4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the olive oil.
5. Once the meat is cooked lightly, throw the cubed potatoes and the chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.
6. Let it cook for about 30 minutes or when your tempeh is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).

source
http://ohsnapletseat.com/2013/05/20/easy-coconut-milk-curry-chicken/