My best meal creations tend to be the ones that took no planning at all. A can of coconut milk inspired last nights meal, and within 20 minutes, dinner was served. Court and I didn’t speak during the entire meal. That’s always a good sign, right? Or maybe it was because we’ve just returned home from spending five solid weeks together and have nothing to say.

Tempeh Coconut Curry (Vegan)
Serves 3
Hearty, filling and nutritious, this is my kind of comfort food.

1.5 cups brown rice
1 block of tempeh (preferably pre-seasoned Turtle Island Coconut Curry brand)
1 can coconut milk
1 can chickpeas, drained and rinsed
1/2 red onion, diced
3 small carrots, sliced
6 cremini mushrooms, sliced
4 cups loosely packed spinach
1 tbsp tumeric
2 tsp minced garlic
1/2 tsp ginger
salt and pepper, to taste

While rice is cooking, sautee onion, garlic and carrots in coconut oil (or oil of choice) over medium heat. Cook for 8-10 minutes or until carrot begins to soften. Now add chickpeas  tempeh and mushrooms, stirring frequently for another 5 minutes or so. Add spinach, and cook until leaves are wilted.

Season with tumeric, ginger, salt and pepper. Reduce heat to low and stir in coconut milk. Simmer for 5 minutes, adjust spices if needed.

Spoon the curry over brown rice and dig in!

It feels good to be cooking in our kitchen again, and (sadly) trying to wean ourselves off of fresh Hawaiian produce. I’m looking forward to planting our garden soon and visiting the greenhouses!

Do you grow a garden? What are your favourite things to plant?