- 1 Cup long-grain brown rice
- 2 Cups water
- One 8-ounce package tempeh
- 1 1/2 Cup low-sodium vegetable broth
- 1 medium-sized yellow onion, chopped
- 2 cloves garlic, chopped finely
- 1 Tablespoon freshly grated ginger
- 1 Tablespoon curry powder
- 2 Teaspoons ground cumin
- One 13 1/2-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
- 1/4 Teaspoon sea salt
Bring the rice and water to a boil in a medium-sized saucepan. Reduce the heat to low, cover the pot, and simmer until the liquid is completely absorbed and the rice is just tender, about 40 minutes.
Meanwhile, arrange a steamer basket in a pot. Add enough water just to reach the bottom of the basket. Bring to a boil. Cut the tempeh in half and place in the steamer basket. Reduce the heat to medium-low, cover, and steam until tender, about 15 minutes. Remove the tempeh and set aside until cool enough to handle. Cut the tempeh into ½-inch cubes.
Bring ½ cup of the broth to a simmer in a large deep skillet over medium-high heat. Add the onion, garlic, and ginger and cook until the onion is translucent and tender, stirring occasionally, about 5 minutes.
Stir in the curry powder and cumin and cook for 1 minute. Add the coconut milk, sweet potato, tempeh, and remaining broth. Bring to a boil, then reduce the heat to medium-low, cover, and cook for 10 minutes. Stir in the green beans and return to a simmer, uncovered. Cook until the sweet potato and green beans are tender, about 5 more minutes. Stir in 3 tablespoons of the cilantro and the salt. To serve, spoon the curry over rice and garnish with the remaining cilantro.