Red Curry Tempeh

Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes.

Cut the tempeh into 1 inch cubes. Peel and thinly slice the carrots into rounds. Thinly slice the Swiss chard stems and roughly chop the leaves. Drain the baby corn.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the cubed tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned and crispy, about 4 to 5 minutes. Add the agave and toss the tempeh to coat. Transfer the crispy tempeh to a plate and cover to keep warm.

Return the skillet to medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced carrots and cook until crisp-tender, about 1 to 2 minutes. Add the red curry paste and cook until fragrant, about 30 seconds. Add the coconut milk and bring curry sauce to a boil, then reduce heat to low and cook until slightly thickened, about 4 to 5 minutes.

Add the chopped Swiss chard, baby corn, and ¼ tsp salt to the skillet with the curry sauce. Cook until the greens are wilted, about 2 to 3 minutes.

Halve the lime and add the juice from half of it to the curry. Cut the remaining lime into wedges. Divide the brown rice between large shallow bowls. Top with curry and crispy tempeh. Serve with lime wedges. Bon appétit!