Israeli Cous Cous, Garam Masala Vegetables & Coconut Crusted Tempeh Recipe

Ingredients

• 1 pkg tempeh, sliced into 8 'fingers'
• 1 can coconut milk
• 1 Tablespoon garam masala, plus 1 more, plus 1 more
• About 1 3/4 cups coconut flakes
• 2 cups dry israeli cous cous
• 3 cups vegetable broth
• 1 cup water
• 2 cloves garlic, smashed through a garlic smasher or chopped
• 1 sweet white onion, chopped
• 1 small head brocolli, cut into about 1 inch florets
• 3 carrots, sliced into 1/4 inch rounds
• About 1 Tablespoon ginger (that's about a 1 inch piece, chopped)
• 1 can chopped tomatoes (with the juice)
• Salt and pepper
• Flat leaf parsley, chopped for garnish
• Sriracha sauce, for plating
View Full Recipe at la pure mama.