Indonesian-style Tempeh & Coconut Curry

1 small head broccoli, cut into bite-sized pieces,
1 8.5 oz (240 g) pkg. tempeh, thawed,
2 tbsp (30 ml) olive oil,
1/2 c (120 ml) diced onion
1 cup mushroom caps & stems
1 clove garlic, minced,
1 tbsp (15 ml) fresh ginger, minced,
1 14 ox (398 ml) can coconut milk,
1 tbsp (15 ml) mild curry paste,


Steam the broccoli until tender-crisp, then plunge it into cold water and set aside to drain. Cut the tempeh in half. Using a sharp knife, cut each piece into 2 thin layers. Heat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add the tempeh and brown on both sides. Remove the tempeh from the pan and cut it into bite-sized pieces. Set aside. Return the pan to low to medium heat and add the remaining 1 tbsp (15 ml) olive oil. Add the onions, mushrooms and garlic and cook for 1 minute. Add the ginger and cook for 1 minute longer. Add the coconut milk, curry paste, and tempeh pieces. Simmer gently, covered for 10 minutes. Add the steamed broccoli pieces and heat through. Serves 4. (Serve with plain rice, a green salad or simple stir fry of julienned carrots and snow peas.)

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