Ingredients

  • 1 cup long-grain brown rice
  • 2 cups water
  • 1 (8-ounce) package tempeh
  • 1 & 1/2 cups low-sodium vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp freshly grated ginger
  • 1 tbsp ground curry powder
  • 2 tsp ground cumin
  • 1/2 tsp tumeric
  • 1/2 green jalapeno minced
  • 1 (13.5-ounce) can light coconut milk
  • 1 large sweet potato, peeled and cut into 1/2-inch chunks
  • 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
  • 1/4 cup chopped cilantro, chopped
  • sea salt to taste

 

Method

  • Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
  • Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
  • Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
  • Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
  • Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
  • Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
  • Reduce heat to medium low, cover and cook 10 minutes.
  • Stir in green beans and return to a simmer, uncovered.
  • Cook about 5 minutes longer or until potatoes and green beans are tender
  • Stir in 3 tablespoons cilantro and salt.
  • To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time: