>Vegan Curry

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This vegan curry sauce is something I improvised, and it turned out amazing. Coconut milk makes it creamy, and crumbled tempeh gives it some texture and nutty flavor. Shown here with steamed baby bok choy I purchased at my farmers market, but any veggies will do- steamed, stir fry, or raw!

Vegan Curry Sauce:

1/3 can coconut milk

1 T coconut oil

1 T curry powder

1 t turmeric

1 t cinnamon

1 t cayenne

1 t oregano

1 clove garlic

2 T hemp seeds

1/2 cup diced organic tempeh

combine all ingredients in a small saucepan over low heat, stir until warm.