Tempeh Curry with Sweet Potatoes and Green Beans
Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.
- 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.