Tempeh Vegetable Korma with Basmati Rice & Mango Chutney

Tempeh Vegetable Korma

with Basmati Rice & Mango Chutney

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
22g
CARBOHYDRATES
115g
PROTEIN
29g

MAIN INGREDIENTS

  1. ½ cup basmati rice
  2. 8 oz tempeh
  3. 1 onion
  4. 1 oz fresh ginger
  5. 3 cloves garlic
  6. 2 carrots
  7. 4 oz green beans
  8. 1 tbsp curry powder
  9. 1 tsp garam masala
  10. 5.5 oz coconut milk
  11. 15.5 oz diced tomatoes
  12. 1 tbsp 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
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Cook the rice
Vegan_Tempeh_Korma_Step-1
Preheat the oven to 425°F. Combine the basmati rice, 1 cup water, and a pinch of salt in a small 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 13 to 15 minutes.
2
Prepare the vegetables
Vegan_Tempeh_Korma_Step-2
Peel and thinly slice the carrot. Add the sliced carrots and green beans to a baking sheet. Toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until the vegetables are tender, about 8 to 10 minutes. Cut the tempeh into ½ inch cubes. Peel and roughly chop the onion, ginger and garlic.
3
Make the korma sauce
Vegan_Tempeh_Korma_Step-3
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 chopped garlic and cook until fragrant, about 30 seconds. Add the 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
Vegan_Tempeh_Korma_Step-4
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tempeh and a pinch of salt. Cook until lightly browned, about 3 to 5 minutes. Add the agave, toss well, and cook for 1 minute. Add 1 tbsp water to the skillet to “deglaze” and remove from heat.
5
Blend the korma sauce
Vegan_Tempeh_Korma_Step-5
Add the korma sauce to a blender and blend until smooth. Taste and season with salt and pepper.
6
Serve
Vegan_Tempeh_Korma_Step-6
Divide the basmati rice between large bowls and top with the roasted vegetables, tempeh and korma sauce. Dollop with mango chutney. Enjoy!