Tempeh and walnuts are the star of this curry show.

Ingredients

2 tbsp rice vinegar
2 tbsp soy sauce
1 1/2 tbsp honey
1 1/2 teaspoons ginger paste
2 garlic cloves, minced
1 (8-ounce) package tempeh, cut into 1/2-inch cubes
1 tsp olive oil
3 tbsp chopped walnuts
1 red bell pepper cut into small strips
1 jalapeño, minced
1 tsp curry powder
1/4 cup almond milk
2 tbsp water
Salt to taste

Directions

1. Whisk together rice vinegar, soy sauce, ginger paste, and garlic cloves and bring to boil in a skillet over medium-high heat.
2. Place Tempeh in skillet and coat cubes with liquid.
3. Cook Tempeh for 3 minutes.
4. Remove form heat and put Tempeh onto a plate. Set it aside for now.
5. Reduce heat. Add olive oil, chopped walnuts, red pepper, Jalapeño to skillet and saute for 3 minutes. Be careful not to have burn oil.
6. Add milk, curry powder, and water to skillet and cook until walnut mixture is warm.
7. Remove skillet from heat and place walnut mixture into a mixing bowl.
8. Using a hand mixer, pulse the walnut mixture, until mostly smooth.
9. Fold walnut mixture over Tempeh.
10. Serve over rice.

Adapted from: Tempeh with Curried Cashew Sauce