Coconut Curry Tempeh with fresh Trumpet Mushrooms

Ingredients

• 8
  
  ounces of Tempeh cut in small bite cubes
  
• 1
  
  cup Trumpet Mushrooms cut in small cubes
  
• 2
  
  cups chopped red onion
  
• 1
  
  tablespoon diced fresh garlic
  
• 2
  
  tablespoons soy sauce
  
• 1
  
  teaspoon salt
  
• 2
  
  tablespoons red curry paste
  
• 1
  
  tablespoon fresh lime juice
  
• 1
  
  can light coconut milk 13.5 ounce
  
• 1
  
  tablespoon raw sugar
  
• 1/2
  
  cup chopped fresh coriander/cilantro
  
• 1
  
  tablespoon canola or vegetable oil
  
• 1
  
  stick of cinnamon
  

Directions

1. Heat oil in a large nonstick pan. Saute the onion with the salt in low heat until it becomes transparent. Add the garlic and saute briefly without browning it. Add coconut milk, soy sauce, curry paste, sugar and cinnamon stirring until curry paste dissolves completely. Add Tempeh and mushrooms, Cover and simmer for 20 minutes. Uncover, add the lime juice. Served over Jasmine rice topped with fresh chopped coriander.