* 1 cup water * 1/2 cup tomato paste * 2 Tbsp coconut aminos * 1/2 tsp vinegar * 1/4 tsp salt
Fry **Group 1** in a skillet until golden brown. Set tempeh aside. Fry **Group 2** in the same skillet. Once the mustard seeds begin to pop, turn the heat off and add the coconut shavings. Stir until golden brown. You can have the coconut shavings as part of **Group 2**, but I prefer the coconut to not be quite so roasted. Add **Group 3**, stir a bit in the residual heat, then add **Group 4**. Mix well, then add tempeh back in. Braise over high heat until it gets bubbly, then turn it down to a simmer. Cook until the liquid becomes a thick paste, then serve.
3 Comments
**Ingredients**
1/4 cup coconut shavings
**Group 1**
* 2 Tbsp avocado oil
* 8 oz pack of tempeh, 1/2 inch slices
**Group 2**
* 1 tsp panch phoran
* 1 tsp cumin seeds
* 1/2 tsp sesame seeds
* 1/2 tsp mustard seeds
* 2 cloves
* pinch of hing
**Group 3**
* 1 tsp chili flakes
* 1 tsp coriander powder
* 1/2 tsp turmeric
**Group 4**
* 1 cup water
* 1/2 cup tomato paste
* 2 Tbsp coconut aminos
* 1/2 tsp vinegar
* 1/4 tsp salt
Fry **Group 1** in a skillet until golden brown. Set tempeh aside. Fry **Group 2** in the same skillet. Once the mustard seeds begin to pop, turn the heat off and add the coconut shavings. Stir until golden brown. You can have the coconut shavings as part of **Group 2**, but I prefer the coconut to not be quite so roasted. Add **Group 3**, stir a bit in the residual heat, then add **Group 4**. Mix well, then add tempeh back in. Braise over high heat until it gets bubbly, then turn it down to a simmer. Cook until the liquid becomes a thick paste, then serve.
Had this along with Veg Cashew Raita, [Masoor Dal](https://foodess.com/masoor-lentil-dal-recipe/), and a wild and brown rice mix.
That looks disgustingly good.
tempeh, coconut, and wild blend is a textural trifecta. Looks great