Fast-friendly Coconut Milk Sauce with Tempeh - 11.10.2025

Ingredients:
• White onion
• Coconut milk
• Scotch bonnet pepper
• Scallion
• Tempeh (alternatively use tofu, just add it a bit later on)
• Rice
• Salt
• Black pepper (ground)
• Cayenne pepper (ground)
• Cumin (ground)
• Coriander (ground)
• Parsley (dried)
• Basil (dried)
• Vegetable stock cube

Chop up some onion (in this case I used around a quarter of an onion) into fairly thick slices, and add to a pot with some coconut milk (in this case I used just one can) and a whole scotch bonnet pepper.
Bring to a simmer and lower the heat (coconut milk can and will boil over if the heat is too high, so keep an eye on the pot), and add salt, black pepper, cayenne pepper, cumin, coriander, parsley, basil, and vegetable stock cube.
While the sauce is simmering, chop up some tempeh into small cubes, and add to the sauce.
Once you notice that the sauce is thickening up, chop up some scallion and add to the sauce, and keep simmering for a while longer until you achieve desired thickness; discard the scotch bonnet pepper, and serve over rice.