Thai Green Curry Tempeh with Crispy Millet & Charred Broccoli

Ingredients

• 150 g tempeh, cubed
• 3/4 cup coconut milk, full-fat, unsweetened
• 2 tbsp thai green curry paste, check vegan certification
• 2 cups broccoli florets
• 1/2 cup millet, uncooked
• 1 cup vegetable broth
• 1 1/2 tbsp fresh lime juice
• 1/4 cup fresh basil leaves, thai basil preferred
• 2 tbsp coconut oil, divided
• 2 clove garlic cloves, minced
• 1 tsp ginger, minced fresh
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 tsp soy sauce, low-sodium

Instructions

1. 1

   Cook millet in vegetable broth according to package directions (about 25-30 minutes). Once cooked, spread on a baking sheet and place under the broiler for 5-7 minutes to crisp, stirring every 2 minutes. Set aside.

2. 2

   Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add cubed tempeh and pan-fry for 4-5 minutes until golden on edges, stirring occasionally. Remove and set aside.