Coconut Spinach Tempeh
with Jeera Rice & Lemon Yogurt
- ½ tsp cumin seeds
- ¾ cup jasmine rice
- ½ tsp ground cinnamon
- 1 lemon
- ¼ cup Forager® Project Cashewgurt®
- 8 oz tempeh
- 2 garlic cloves
- 1 onion
- 5.5 oz coconut milk
- 2 tsp ground turmeric
- 4 oz teen spinach
- ¼ cup dried currants
- 2 tbsp coconut or vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Zester or microplane
- Small saucepan with a lid
Heat a small saucepan over medium-high heat, add the cumin seeds, and toast for about 1 minute. Add the jasmine rice, cinnamon, 1¼ cup water, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until the water is absorbed and the rice is tender, 14 to 16 minutes
Zest and halve the lemon, juice one half, and cut one half into wedges. Add the Cashewgurt, lemon zest, lemon juice, and a pinch of salt to a small bowl and whisk until combined.
Crumble the tempeh into small pieces. Peel and mince the garlic. Peel and thinly slice the onion.
Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the crumbled tempeh and cook until golden brown and crisp in places, tossing occasionally, 3 to 5 minutes. Add the minced garlic, sliced onion, and a pinch of salt. Cook, stirring frequently, until the onion softens, 3 to 4 minutes.
Add the coconut milk and turmeric to the skillet and cook until hot, 1 to 2 minutes. Add the spinach and cook until wilted, another 1 to 2 minutes.
Divide the jeera rice between bowls. Top with coconut spinach tempeh and drizzle with lemon yogurt. Sprinkle with currants and serve with lemon wedges. Bon appétit!