1 large Onion,
2 x 200g tins
1 tbsp Chili
1 teasp Cayenne
2 teasp Garlic
1 teasp Sweet
1. Heat the oil in a large saucepan, add the tempeh and sauté for about 10
minutes, turning from time to time until lightly browned.
2. Add the remaining ingredients, bring to the boil then reduce the heat and
simmer for 20 minutes, stirring from time to time and adding a little water if
3. Serve hot with rice.
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