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Vegetable Green Curry with Gingered Tempeh & Brown Rice
2 or 4 Serving Dinner

Vegetable Green Curry

with Gingered Tempeh & Brown Rice

Tags: Gluten-Free, High-Protein
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
880
FAT
42g
CARBOHYDRATES
93g
PROTEIN
29g

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INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 1 oz fresh ginger
  3. 8 oz tempeh
  4. 11 oz coconut milk
  5. 1 tbsp green curry paste
  6. 2 makrut lime leaves
  7. 2 tbsp tamari
  8. 4 tsp turbinado sugar
  9. 10 oz mixed fresh vegetables
  10. 1 lime
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (coconut)
Tools: Large nonstick skillet, Medium saucepan, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
880
FAT
42g
CARBOHYDRATES
93g
PROTEIN
29g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the rice

Add the short-grain brown rice, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.

2
Prepare the vegetables

Peel and mince the ginger. Cut tempeh into ½ inch cubes.

3
Make the green curry sauce

Add the coconut milk, green curry paste, makrut lime leaves, tamari, just 2 tsp (4 tsp) turbinado sugar, and ½ tsp (1 tsp) salt to a medium saucepan over medium-high heat. Stir, and bring to a simmer. Cook the green curry sauce until slightly thickened, 5 to 6 minutes.

4
Crisp the gingered tempeh

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tempeh and cook, tossing occasionally, until browned in places, 3 to 5 minutes. Add minced ginger and cook until aromatic, 1 to 2 minutes. Sprinkle with remaining turbinado sugar and a pinch of salt, and cook the tempeh until crisp, another 2 to 3 minutes.

5
Add the vegetables

Once the brown rice is done, add mixed fresh vegetables to the green curry sauce. Stir, and cook until vegetables are crisp-tender, 3 to 4 minutes.

6
Serve

Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Remove the makrut lime leaves from the curry, and add the lime juice. Divide the cooked brown rice between bowls. Top with the vegetable green curry and gingered tempeh. Serve with lime wedges. Bon appétit!

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