Tempeh Vegetable Korma with Basmati Rice & Mango Chutney

Tempeh Vegetable Korma

with Basmati Rice & Mango Chutney

dinner

Quick and Easy Chef's Choice Spring Recipes Dinner Tempeh Root Vegetables Nuts Beans/Legumes Grain Bowl Indian High-Protein Gluten-Free Winter Recipes Seasonal Menu
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
770
FAT
21g
CARBOHYDRATES
106g
PROTEIN
28g

MAIN INGREDIENTS

  1. ½ cup basmati rice
  2. 2 carrots
  3. 4 oz green beans
  4. 8 oz tempeh
  5. 1 onion
  6. 1 oz fresh ginger
  7. 3 cloves garlic
  8. 1 tbsp curry powder
  9. 1 tsp garam masala
  10. 5.5 oz coconut milk
  11. 14.5 oz canned diced tomatoes
  12. 2 tsp agave
  13. 2 tbsp mango chutney
  14. 2 tbsp + 1 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see nutrition.
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large pot with lid
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 425°F. Combine the basmati rice, 3 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the grains are tender, about 15 to 18 minutes.

2
Prepare the vegetables

Peel and thinly slice the carrots. Add the sliced carrots and green beans to a baking sheet. Toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 12 to 15 minutes. Cut the tempeh into ½ inch cubes. Peel and roughly chop the onions, ginger, and garlic.

3
Make the korma sauce

Place a large pot over medium-high heat with 1 tbsp vegetable oil. Add the chopped onions and a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes. Add the chopped ginger and garlic and cook until fragrant, about 30 seconds. Add curry powder, garam masala, coconut milk, and diced tomatoes. Stir, cover, and cook the korma sauce until slightly thickened, about 5 to 8 minutes.

4
Cook the tempeh

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tempeh and a pinch of salt. Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Add the agave and cook for 1 minute. Add 1 tbsp water to deglaze the skillet and remove from heat.

5
Blend the korma sauce

Add the korma sauce to a blender and begin blending on low to avoid splashing, then blend on high until smooth. Taste and season with salt and pepper.

6
Serve

Divide the basmati rice between large bowls and top with roasted vegetables, crispy tempeh, and korma sauce. Dollop with mango chutney. Dig in!