Vegan Coconut Tempeh With Mushrooms

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (8 ounce) package tempeh, cut into cubes
• 2 teaspoons curry powder
• 1 cup sliced fresh mushrooms
• 2 tomatoes, chopped
• 1 1/8 cups coconut milk
• 2 teaspoons soy sauce
• 2 teaspoons sweet paprika
• 1 pinch chili powder

1. Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add tempeh and season with curry powder. Stir-fry for about 10 minutes.
2. Add mushrooms and tomatoes and cook until mushrooms are soft, 5 to 8 minutes. Pour in coconut milk and soy sauce. Season with paprika and chili powder and cook until sauce thickens, about 5 minutes.

vegetable oil, onion, garlic, curry powder, mushrooms, tomatoes, coconut milk, soy sauce, sweet paprika, chili powder

Taken from www.allrecipes.com/recipe/268359/vegan-coconut-tempeh-with-mushrooms/ (may not work)