Tempeh Vegetable Korma
with Basmati Rice & Mango Chutney
- ½ cup basmati rice
- 2 carrots
- 4 oz green beans
- 8 oz tempeh
- 1 onion
- 1 oz fresh ginger
- 3 cloves garlic
- 1 tbsp curry powder
- 1 tsp garam masala
- 5.5 oz coconut milk
- 14.5 oz canned diced tomatoes
- 2 tsp agave
- 2 tbsp mango chutney
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
- Large nonstick skillet
- Large pot with lid
- Baking sheet
- Small saucepan with lid
Preheat the oven to 425°F. Combine the basmati rice, 3 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the grains are tender, about 15 to 18 minutes.
Peel and thinly slice the carrots. Add the sliced carrots and green beans to a baking sheet. Toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 12 to 15 minutes. Cut the tempeh into ½ inch cubes. Peel and roughly chop the onions, ginger, and garlic.
Place a large pot over medium-high heat with 1 tbsp vegetable oil. Add the chopped onions and a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes. Add the chopped ginger and garlic and cook until fragrant, about 30 seconds. Add curry powder, garam masala, coconut milk, and diced tomatoes. Stir, cover, and cook the korma sauce until slightly thickened, about 5 to 8 minutes.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tempeh and a pinch of salt. Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Add the agave and cook for 1 minute. Add 1 tbsp water to deglaze the skillet and remove from heat.
Add the korma sauce to a blender and begin blending on low to avoid splashing, then blend on high until smooth. Taste and season with salt and pepper.
Divide the basmati rice between large bowls and top with roasted vegetables, crispy tempeh, and korma sauce. Dollop with mango chutney. Dig in!