Curry Coconut Tempeh

2 cups Water
1 can Native Forest® Classic Coconut Milk
½ cup Onion (diced)
½ cup Carrot (diced)
2 cups Cubed tempeh
½ tsp Turmeric
1 tsp Salt
1 Tbsp Curry paste
¼ cup Let’s Do…Organic® Tapioca Starch
¼ cup Cold water
½ cup Frozen peas

• Simmer water, coconut milk, veggies and tempeh together for 15 minutes.
• Dissolve the tapioca starch in the cold water and add to the sauce to thicken it.
• Finally add the peas, they will defrost instantly in the hot sauce.

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