Curry:

Heat a pot or wok over medium heat. Add garlic, squash, curry and tamarind pastes, and tamari sauce, and cook several minutes. 

Add coconut milk and let sim- mer for about 20 minutes until squash is nearly cooked through. 

Add rainbow chard and cook until wilted, about 5 minutes. Serve over noodles, topped with tempeh. 

Prepare noodles according to package instructions. Soften for 1⁄2 hour in hot, salted water. 

Tempeh:

Mix all sauce ingredients together and pour over tempeh. Let marinate for 30 minutes. 

Bake marinated tempeh at 350°F for 30 minutes, turning once halfway through.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW