Tempeh and Squash Curry [WF/GF/DF/V]
By Jenny Breen
Ingredients
2 cups of wild rice
2 cups of brown rice
1 pound of tempeh, diced
1 large onion, sliced
1 large butternut or kuri squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons wheat-free tamari
3 carrots, sliced
2 tablespoons cumin
2 tablespoons ginger
1 tablespoons cayenne pepper
2 tablespoons turmeric
2 teaspoons salt
1/2 cup orange juice
1 can coconut milk
1 cup water
Instructions
Cook rice in 8 cups water for 50 minutes. Set aside. Sauté tempeh in hot oil. Add tamari and brown on both sides then drain on paper towel and set aside.
Heat olive oil and then sauté onion, butternut or kuri squash and carrots. Add spices, orange juice, coconut milk and water. Cover and simmer for 15-20 minutes, until squash is tender. Add red bell pepper and prepared tempeh. Other vegetables (mushrooms, zucchini, cauliflower or broccoli) may be added at this time. Cover and allow to simmer another 5 minutes. Serve along side or over wild rice. Makes 4-6 servings.