Apricot Curry Tempeh

No finer combination than fruit and curry. Gourmet treat!

Serves: 6-8

Steam for 20 minutes:

8 oz tempeh, cut into 1/2" x 1" pieces

Coat with oil and bake at 350 F for 10-15 minutes

Combine in a stainless steel saucepan or heavy skillet:

1/4 cup apricot preserves
1 Tbsp. lemon juice
1 1/2 to 2 tsp. curry powder (to taste)
1/4 tsp. salt

Bring mixture to a boil. Add baked tempeh and reduce heat to simmer. Continue cooking until most of the glaze is absorbed by the tempeh. Stir often to avoid sticking and scorching

Serve with toothpicks.
Good hot or cold

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*The Lemon Broil, Hawaiian Orange Tempeh and Apricot Curry are all from Tempeh Cookery by Colleen Pride - Book Publishing Company [tho' we have made small changes in two of 'em].

The Ginger Tamari recipe is from Tempeh Cookbook by Dorothy Bates, also from Book Publishing Company.