- Place tempeh in a medium saucepan. Cover with water, bring to a boil over high heat, reduce to medium heat and cook for 5 minutes. Remove tempeh from pan and discard cooking water.
- Using a sieve, rinse rice under cold water and drain. Place in the same pot used for the tempeh and add water (500 mL/2 cups). Bring to a boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- In a large, ungreased, non-stick skillet preheated over medium heat, toast coconut and cashews for 2–3 minutes, stirring a few times. Reserve in a bowl.
- Chop tempeh and onion. Dice zucchini.
- Heat oil over medium-high heat in the same skillet used to toast nuts and coconut. Add tempeh and cook for 4–5 minutes until browned, stirring occasionally.
- Add onion to skillet with tempeh. Continue cooking for 2 minutes, stirring occasionally.
- Add coconut milk, curry paste and zucchini. Juice lime directly into skillet. Mix well.
- Bring to a boil and simmer for 2–3 minutes or until zucchini is tender.
- Coarsely chop cilantro, coconut and cashews.
- Divide cooked rice and spinach evenly between 4 bowls. Add curry. Garnish with cilantro and the toasted coconut and cashew mixture. Serve.
Keeps 4 days in the refrigerator or 3 months in the freezer without the spinach.
Chef’s Secret
- If you do not have a fish allergy, you can add 5 mL (1 tsp.) fish sauce along with the coconut milk. Curry by itself is pretty tasty, and fish sauce adds even more flavour!
Photo credit: Sylvie Li