Avoiding coconut milk can be a challenge but I’ve found a suitable and delicious way to mock it.

ingredients:
- 1 cup rice of your choice
- 1 cup coconut water
- 3 drop of coconut flavor essence
- 1 cup of plant based milk (I used almond)
- 1 tsp of green curry paste
- 2 tbsp of tamari / soy sauce
- (additionally: 1 tsp fish sauce)
- 1 tbsp corn starch
- 100g tempeh, diced
- 1,5 cups of zucchini, diced
- 100g of brown mushrooms, sliced
- 1 onion, chopped
- 2 cups of spinach
- 1/2 cup edamame
- 1/2 cauliflower head, broken into florets
- juice of 1 lime + more for serving
- sesame seeds, fresh cilantro for topping
method:
- cook rice as instructed
- dry roast tempeh and onions on medium heat for about 8-10 min till browned and fragrant; add some water and soy sauce if necessary to prevent sticking
- add cauliflower, edamame, mushrooms and zucchini, roast for another 10 min
- meanwhile mix plant milk, coconut water, soy sauce and fish sauce with corn starch and stir well, set aside
- add curry paste to the pan, stir and let it become fragrant for about 2 min
- add sauce mixture to the pan, let it cook and reduce to low heat
- cover pan with a lit and let it simmer for another 10 min
- after around 8 min add spinach
- add lime juice
- serve with warm rice, fresh cilantro, sesame seeds and some more lime juice if desired