Coconut Curry Tempeh with fresh Trumpet Mushrooms

Ingredients

• 8 ounces of Tempeh cut in small bite cubes
• 1 cup Trumpet Mushrooms cut in small cubes
• 2 cups chopped red onion
• 1 tablespoon diced fresh garlic
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 2 tablespoons red curry paste
• 1 tablespoon fresh lime juice
• 1 can light coconut milk 13.5 ounce
• 1 tablespoon raw sugar
• 1/2 cup chopped fresh coriander/cilantro
• 1 tablespoon canola or vegetable oil
• 1 stick of cinnamon

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