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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
FAT
g
CARBOHYDRATES
g
PROTEIN
g

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INGREDIENTS

Allergens: soy, tree nuts
Cook Time
2 Servings  |  30 mi 6 Servings  |  60 minutes

Nutrition (per serving)

CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 425°F. Combine the basmati rice, 1 cup water, and a pinch of salt in a small 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 13 to 15 minutes.

2
Prepare the vegetables

Peel and thinly slice the carrots. Add the sliced carrots and green beans to a baking sheet. Toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 8 to 10 minutes. Cut the tempeh into ½ inch cubes. Peel and roughly chop the onion, ginger, and garlic.

3
Make the korma sauce

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.

4
Cook the tempeh

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.

5
Blend the korma sauce

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.

6
Serve

Divide the basmati rice between large bowls and top with roasted vegetables, crispy tempeh, and korma sauce. Dollop with mango chutney. Dig in!

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