Curry Mango Tempeh

Add basmati rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes. Add lemon zest, taste, and add salt as needed. (4-serving meal: use 2 cups water)

Add just half the lemon juice, mango chutney, curry powder, 1 tbsp olive oil, 1 tbsp water, and a pinch of salt to a medium bowl and stir to combine. (4-serving meal: use 2 tbsp olive oil, 2 tbsp water)

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add tempeh and cook until crispy on all sides, 8 to 10 minutes. Sprinkle tempeh with salt. Add shallot and cook until softened and browned, 2 to 4 minutes. (4-serving meal: use 4 tbsp olive oil) TIP: Work in batches for the 4-serving meal.

Add spinach and toss until just wilted. Add curry mango sauce, toss to coat, and cook until sauce thickens, about 1 minute.

Add 1 tsp lemon juice, yogurt, and a pinch of salt to a small bowl and stir the lemon yogurt. Divide basmati rice and curry mango tempeh between bowls and top with lemon yogurt. Dig in! (4-serving meal: use 2 tsp lemon juice)