Instructions
- Heat the olive oil in a large skillet. Add onions and saute for about 3 minutes. Add the garlic and ginger and saute for about another 2 minutes or until the onions are translucent.
- Pour in the chicken broth, pumpkin, and coconut milk. Stir in the seasonings and bring to a boil. Reduce heat to low and add the tempeh, spinach, and lemon juice. Continue to simmer for about 15 – 20 minutes or until flavors have blended. Serve over rice with cilantro.
