2 or 6 Serving
Dinner
Tempeh Vegetable Korma
with Basmati Rice & Mango Chutney
INGREDIENTS
- 1½ cups basmati rice
- 4 carrots
- 12 oz green beans
- 24 oz tempeh
- 3 onions
- 1 oz fresh ginger
- 9 cloves garlic
- 3 tbsp curry powder
- 1 tbsp garam masala
- 14 oz coconut milk
- 29 oz canned diced tomatoes
- 3 tbsp agave
- ¼ cup mango chutney
- ¼ cup vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
Allergens: soy, tree nuts
Tools: Blender, Large nonstick skillet , Large pot with lid , Baking sheet, Medium saucepan with lid
INSTRUCTIONS
1
Cook the rice
2
Prepare the vegetables
3
Make the korma sauce
4
Cook the tempeh
5
Blend the korma sauce
6
Serve
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