Yogurt Pea Paprika Tempeh Curry

Ingredients

• 14 ozTempeh
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspVegetable Oil
• 6 ozDaikon Radish
• 1½ cupsPlain Yogurt
• 8 ozGreen Peas
• 1 tbspCurry Powder
• 1 tspPaprika
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Tempeh into bite-size cubes. Chop the Yellow Onion, mince the Garlic, cut the Daikon Radish into bite-size pieces, and prepare the Plain Yogurt, Green Peas, Curry Powder, Paprika.
2. Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Daikon Radish for 5 minutes, then add the Green Peas, Curry Powder, Paprika and Table Salt.
3. Stir in the Tempeh and simmer gently for 18 minutes. Reduce the heat, stir in the Plain Yogurt, and warm without boiling for 5 minutes before serving.