1400 700 vegan coconutspinachtempehwithjeerarice horizontal

Coconut Spinach Tempeh

with Jeera Rice & Lemon Yogurt

dinner

Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Indian Grain Bowl Nuts Tempeh Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
780
FAT
22g
CARBOHYDRATES
110g
PROTEIN
28g

MAIN INGREDIENTS

  1. ½ tsp cumin seeds
  2. ¾ cup jasmine rice
  3. ½ tsp ground cinnamon
  4. 1 lemon
  5. ¼ cup Forager® Project Cashewgurt®
  6. 8 oz tempeh
  7. 2 garlic cloves
  8. 1 onion
  9. 5.5 oz coconut milk
  10. 2 tsp ground turmeric
  11. 4 oz teen spinach
  12. ¼ cup dried currants
  13. 2 tbsp coconut or vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Zester or microplane
  • Small saucepan with a lid

INSTRUCTIONS

1
Cook the jeera rice

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

2
Prepare the lemon yogurt

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.

3
Prepare the vegetables

Crumble the tempeh into small pieces. Peel and mince the garlic. Peel and thinly slice the onion.

4
Crisp the tempeh

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.

5
Finish the coconut spinach tempeh

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.

6
Serve

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!