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Curry Mango Tempeh with Lemon Yogurt & Basmati Rice
2 or 4 Serving Dinner

Curry Mango Tempeh

with Lemon Yogurt & Basmati Rice

Tags: Gluten-Free, High-Protein
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
630
FAT
13g
CARBOHYDRATES
98g
PROTEIN
30g


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INGREDIENTS

  1. ¾ cup basmati rice
  2. 1 lemon, zested and juiced (divided)
  3. ¼ cup mango chutney
  4. 1 tbsp curry powder
  5. 8 oz tempeh, cut into 1-inch cubes
  6. 1 shallot, peeled and thinly sliced
  7. 4 oz baby spinach
  8. 3 tbsp Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  9. 3 tbsp olive oil*
  10. Salt *
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts (cashew, coconut)
Tools: Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
630
FAT
13g
CARBOHYDRATES
98g
PROTEIN
30g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the basmati rice

Add basmati rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and rice is tender, 13 to 15 minutes. Add lemon zest, taste, and add salt as necessary. (4-serving meal: use 2½ cups water)

2
Make the curry mango sauce

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

3
Crisp the tempeh

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.

4
Finish the tempeh

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

5
Serve

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)

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