Coconut Rice with Tempeh

Coconut Rice with Tempeh

1 package of Tempeh
1 can on coconut milk
2 cloves of garlic
1 carrot
1 1/3 cup of water
1 cup of white rice
1 cup of cauliflower
1/3 cup of peas (fresh or frozen)
2 tablespoons of oil
2 teaspoons of lemon juice
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of curry powder
1 teaspoon of turmeric

In a pot, add rice, 1 cup of coconut milk, water, 1/2 tablespoon of sugar, salt, and the curry powder. Bring to a boil as if cooking normal rice. When the rice is soft (about 20 mins) remove from the heat and add 1/2 tablespoon more coconut milk and stir well. Place the cover back on the pot and let steam while making the remaining food. In a saute pan, heat the oil on med heat. When the oil is hot, add the tempeh that is cut into 1 inch block chunks. Fry each side until golden brown then remove from the oil and set on a side plate. In the remaining oil, fry the garlic, carrots, and cauliflower until the carrots are slightly soft. Once the carrots are done, add the remaining coconut milk, and all other ingredents. Bring to a simmer for 5 minutes. Add the tempeh back in and stir gently until all tempeh is coated in the cocnut mixture. Serve hot with the rice under of on the side.


Today I went out to the house with a vendor and got a quote for having some trees removed. I have spoken to a few people about roommate potential when the house is finished. I hope that it all works out. This is a big step.

The NBA draft is on tonight! I have been looking forward to this for a few weeks now. It should be a lot of fun.