Tempeh Coconut Curry with Brown Rice

Here’s a simple and delicious meal to make this weekend!

IMG_1367

A creamy coconut curry with nutty tempeh. Delicious!

IMG_1369

Fresh from the skillet this dish is divine, and the leftovers are just as good! The flavors absorb and intensify overnight, which makes for great leftovers all weekend long!

IMG_1376

Tempeh Coconut Curry with Brown Rice

Serves 3-4

Recipe adapted from Iowa Girl Eats

1 tbsp olive oil

8 oz. of fresh or frozen broccoli florets (about 2 cups)

1/2 a yellow onion, chopped

1 block of tempeh

1 tbsp fresh ginger, grated

1 and 1/2 tbsp curry powder

A dash of cayenne pepper

A dash of sea salt

1 can coconut milk

1/4 cup fresh cilantro, chopped

3/4 cup brown rice, cooked

Heat olive oil in large saucepan. Add in broccoli, onion and tempeh and cook for about 3 minutes, stirring occasionally.

Add in ginger, curry powder, cayenne pepper and sea salt, stir and continue cooking another 3-5 minutes.

Next, add in the coconut milk. Bring mixture to a boil, then reduce heat and simmer until sauce thickens and most of the liquid is absorbed. This may take about 10-15 minutes, stirring occasionally.

Once most of the liquid is absorbed turn off heat and stir in the cilantro. Serve over brown rice and enjoy!

Happy Friday,

Sydney

Advertisements

2 thoughts on “Tempeh Coconut Curry with Brown Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s