Chef Joey's Coconut Curry Tempeh

I found a new product in my local food co-operative last time I shopped called Coconut Curry Tempeh. Today I came up with the simple dish using some left over bell peppers I had from a previous recipe. DH loved it and went back for 3rds! I served it over wild rice.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons coconut oil
• 6  green onions (chopped)
• 1  large garlic clove (chopped)
• 8  button mushrooms (stems removed and chopped)
• 1⁄4 red bell pepper
• 1⁄4 yellow bell pepper
• 1⁄4 orange bell pepper
• 2  cups  Baby Spinach
• 1  teaspoon sea salt
• 1⁄4 teaspoon ground black pepper
• 2 (7 ounce) packages  marinated coconut curry tempeh
• 1 (14 ounce) can coconut milk (lite)
•  juice of one lime

Directions

1. Heat the coconut oil in a skillet.
2. Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
3. Add the mushrooms, saute for another 4 minutes.
4. Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
5. Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
6. Add the lime juice and the can of coconut milk.
7. Saute until this reduces by about 1/2. About 10 minutes.
8. Taste, make sure the seasons are to your liking.
9. Serve over rice or your favourite grain.
10. Bon Appetit!