To Serve 8

Ingredients:

2 cakes organic Tempeh, cut into cubes

2 Tbs. coconut oil

2 tablespoon scraped, finely chopped fresh ginger root

1 tablespoon finely chopped garlic

1 onion, cut into slivers

1 teaspoon salt

1 teaspoon curry powder

1 teaspoon turmeric

½ t. cardamom

½ t. ground coriander

3 carrots, cut in bite size pieces

1 head broccoli, cut up into bite size pieces

½ large cauliflower

1 can chick peas, drained

1 red pepper, cut into bite size pieces

4 teaspoon Thai red curry paste

2 can coconut milk

1 Tbs. honey

1 cup organic raw cashews

1 lb. organic rice noodles, cooked all dente, drained, and run under cold water to wash off starch

Cilantro or parsley for garnish

For Baked Tempeh

Cover a cookie sheet with parchment paper. Spray with coconut oil, and spread out tempeh, leaving space between each piece, so that it can cook well. Sprinkle with curry powder, cumin, garlic powder, turmeric and ginger, and bake for 15-20 minutes, until golden brown, turning half way through. Remove from oven and set aside.

In a wok, sauté the onions in coconut oil, until translucent. Add the carrots, ginger, garlic, curry powder, cardamom and coriander and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft. Add 2 Tbs at a time of boiling water to the wok, to keep it from sticking. Add the cauliflower and cook for another 5 minutes, until soft. Then add the broccoli, red pepper and chick peas. In small bowl or mixer, combine the coconut milk with the Thai Red Curry Paste and honey, mix well and then add it to the wok. Add the cooked tempeh to the wok and combine well. Let simmer for 10 minutes, allowing for all of the flavors to come together. Add the noodles to the wok, and let them heat up in the coconut curry sauce. Toss in the cashews and sprinkle with cilantro before serving.