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Tempeh Vegetable Korma with Basmati Rice & Mango Chutney
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2 or 6 Serving Dinner

Tempeh Vegetable Korma

with Basmati Rice & Mango Chutney

Tags:
Cook Time
2 Servings  |  30 mi 6 Servings  |  60 minutes

Nutrition (per serving)

CALORIES
740
FAT
20g
CARBOHYDRATES
104g
PROTEIN
28g

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INGREDIENTS

  1. 1½ cups basmati rice
  2. 4 carrots
  3. 12 oz green beans
  4. 24 oz tempeh
  5. 3 onions
  6. 1 oz fresh ginger
  7. 9 cloves garlic
  8. 3 tbsp curry powder
  9. 1 tbsp garam masala
  10. 14 oz coconut milk
  11. 29 oz canned diced tomatoes
  12. 3 tbsp agave
  13. ¼ cup mango chutney
  14. ¼ cup vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see nutrition.
Allergens: soy, tree nuts
Tools: Blender, Large nonstick skillet , Large pot with lid , Baking sheet, Medium saucepan with lid
Cook Time
2 Servings  |  30 mi 6 Servings  |  60 minutes

Nutrition (per serving)

CALORIES
740
FAT
20g
CARBOHYDRATES
104g
PROTEIN
28g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

2
Prepare the vegetables

3
Make the korma sauce

4
Cook the tempeh

5
Blend the korma sauce

6
Serve

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