1400 700 vegan vegetablegreencurrywithgingeredtempeh horizontal

Vegetable Green Curry

with Gingered Tempeh & Brown Rice

dinner

Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Thai Grain Bowl Hearty Vegetables Nuts Root Vegetables Tempeh Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
830
FAT
41g
CARBOHYDRATES
80g
PROTEIN
28g

MAIN INGREDIENTS

  1. ½ cup short grain brown rice
  2. 1 oz fresh ginger
  3. 8 oz tempeh
  4. 13.5 oz coconut milk
  5. 1 tbsp green curry paste
  6. 2 Makrut lime leaves
  7. 2 tbsp tamari
  8. 4 tsp turbinado sugar
  9. 12 oz mixed fresh vegetables
  10. 1 lime
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the brown rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.

2
Prepare the vegetables

Peel and mince the ginger. Cut the tempeh into ½ inch cubes.

3
Make the green curry sauce

Add the coconut milk, green curry paste, lime leaves, tamari, just 2 tsp turbinado sugar, and ½ tsp salt to a medium saucepan over medium-high heat. Stir and bring to a simmer. Cook green curry sauce until slightly thickened, 5 to 6 minutes.

4
Crisp the gingered tempeh

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the cubed tempeh and cook, tossing occasionally, until browned in places, 3 to 5 minutes. Add the minced ginger and cook until aromatic, 1 to 2 minutes. Sprinkle with the remaining turbinado sugar and a pinch of salt. Cook the tempeh until crisp, another 2 to 3 minutes.

5
Add the vegetables

Once the brown rice is done, add the mixed fresh vegetables to the green curry sauce. Stir well and cook until the vegetables are crisp-tender, 3 to 4 minutes.

6
Serve

Halve the lime, juice one half, and divide the other half into wedges. Add the lime juice to the green curry and remove the lime leaves. Divide the brown rice between shallow bowls. Top with the vegetable green curry and gingered tempeh. Serve with lime wedges. Tuck in!