Tempeh with curried coconut sauce

CHEF-INSTRUCTOR BARBARA RICH

INSTITUTE OF CULINARY EDUCATION

PASADENA, CALIF.

Plant-based cooking is an important part of the curriculum at the Institute of Culinary Education. This Indian-inspired recipe uses tempeh as a base for curried vegetables in a coconut milk sauce. Chef-instructor Rich, who teaches at the California campus of the school, created the recipe.

See recipe.