Zucchini Tempeh Curry

Ingredients

• 12 ozTempeh
• 12 ozZucchini
• 1½ cupsCoconut Milk Beverage
• 1 cupTomato Sauce
• ½ cupVegetable Broth
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspCurry Powder
• 1 tbspSesame Oil
• 1 tbspNutritional Yeast
• 1 tbspOlive Oil
• ½ tspTable Salt

Instructions

1. Drain the Tempeh if needed. Wash the Zucchini under running water, keep leafy greens separate from raw meat and poultry, cut it into bite-size pieces, chop the Yellow Onion, and mince the Garlic.
2. Heat the Olive Oil in a pot. Cook the Yellow Onion, Garlic, Curry Powder, Sesame Oil, Nutritional Yeast, and Zucchini for 6 minutes.
3. Stir in the Tempeh, Coconut Milk Beverage, Tomato Sauce, Vegetable Broth, and Table Salt. Simmer for about 18 minutes until the Zucchini is tender and the curry is hot throughout.