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Meatless Monday recipe of the week: Tempeh Curry with Sweet Potatoes and Green Beans


If you love a good curry and fresh, seasonal green beans, you'll love this Meatless Monday dish. It takes those Kermit-colored spring treats and gives them a southeastern spin, combining them with hearty tempeh and sweet potatoes for a unusual, hearty and completely tasty curry dish.

To make this easier on a Monday night, either began boiling the rice the second you get home (just start the water and then put your purse and other day-job things away). Chop and prepare the other ingredients while the rice cooks. Or, if you have another grain already cooked and ready in you fridge, just start at the point where you have to steam the tempeh.

Tempeh Curry with Sweet Potatoes and Green Beans

1 cup long-grain brown rice

2 cups water

1 (8-ounce) package tempeh

1 1/2 cups low-sodium vegetable broth

1 medium yellow onion, chopped

2 cloves garlic, finely chopped

1 tablespoon freshly grated ginger

1 tablespoon ground curry powder

2 teaspoons ground cumin

1 (13.5-ounce) can light coconut milk

1 large sweet potato, peeled and cut into 1/2-inch chunks

1/2 pound green beans, trimmed and cut into 1-inch pieces

1/4 cup chopped cilantro, divided

1/4 teaspoon sea salt

Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.

Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro. Serves 4 to 6.

— Recipe from www.wholefoodsmarket.com


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