Vegetable Green Curry

Add the short-grain brown rice, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.

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

Add the coconut milk, green curry paste, makrut lime leaves, tamari, just 2 tsp (4 tsp) turbinado sugar, and ½ tsp (1 tsp) salt to a medium saucepan over medium-high heat. Stir, and bring to a simmer. Cook the green curry sauce until slightly thickened, 5 to 6 minutes.

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

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

Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Remove the makrut lime leaves from the curry, and add the lime juice. Divide the cooked brown rice between bowls. Top with the vegetable green curry and gingered tempeh. Serve with lime wedges. Bon appétit!