Red Curry Tempeh with Baby Corn & Brown Rice

Red Curry Tempeh

with Baby Corn & Brown Rice

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Baby corn (also known as baby sweetcorn) is a grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole- cob included- which is why many seem to think it’s a different plant than the classic corn we’re all used to seeing. The texture is a mix of crunch and tender, and we love it in this quick red curry!

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
860
FAT
38g
CARBOHYDRATES
127g
PROTEIN
31g

MAIN INGREDIENTS

  1. ¾ cup short grain brown rice
  2. 8 oz tempeh
  3. 2 carrots
  4. 4 oz Swiss chard
  5. 4 oz baby corn
  6. 1 tsp agave
  7. 1 tbsp red curry paste
  8. 11 oz coconut milk
  9. 2 lime
  10. 2 tbsp + 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Vegan_Red_Curry_Tempeh_Step-1
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.
2
Prepare the produce
Vegan_Red_Curry_Tempeh_Step-2
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.
3
Crisp the tempeh
Vegan_Red_Curry_Tempeh_Step-3
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.
4
Start the curry sauce
Vegan_Red_Curry_Tempeh_Step-4
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.
5
Finish the curry sauce
Vegan_Red_Curry_Tempeh_Step-5
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.
6
Serve
Vegan_Red_Curry_Tempeh_Step-6
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!