Ingredients
Serves 4-6
- 2 rounds of tempeh, cubed
- 3 or 4 zucchini, diced
- 1 large onion, finely chopped
- 2 tablespoons coconut oil
- 2 teaspoons garlic, finely chopped (optional)
- 1 cup frozen peas, thawed
- 1 red bell pepper, finely chopped
- 1 red chilli (optional)
- 6 tomatoes, pureed
- 1 teaspoon Himalayan salt
- 2 teaspoons agave nectar
Method
- Heat the onion in a large saucepan.
- Add the onion and fry on medium heat until lightly brown.
- Add the garlic, chilli, zucchini, tempeh, salt, agave and red pepper and cook for 10 minutes.
- Add the peas and tomato and simmer for 20-30 minutes.
- Serve over brown basmati rice or quinoa.