Tempeh Curry, Jeera Rice & Mango Chutney

Say hello to your new favorite comfort meal that just so happens to be completely vegan! In this recipe, you actually toast the rice in spice-infused olive oil before adding water to cook it.

Tempeh Curry, Jeera Rice & Mango Chutney

Say hello to your new favorite comfort meal that just so happens to be completely vegan! In this recipe, you actually toast the rice in spice-infused olive oil before adding water to cook it.

Course

Main
Prep time

20 Mins
cook time

1 Hour
servings

4
Author

@healthiir

Ingredients

Mango Chutney

2 mangos, diced
1 cup rice vinegar
1 cup water, plus more if needed
½ cup monk fruit or coconut sugar
½ yellow onion, finely diced
2 cloves garlic, minced
1 small piece ginger, grated
1 tsp mustard seeds
⅛ tsp chili flakes
pinch salt

Jeera Rice

¼ cup olive oil
½ yellow onion, finely diced
1 bay leaf
1 cinnamon stick
2 tsp cumin seeds
1 cup Lotus Foods Regenerative Organic White Basmati Rice
2 cups water
½ tsp salt
fresh cilantro (for garnish)

Tempeh Curry

1 block tempeh, diced large
3 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 piece ginger, grated
1 tsp garam masala
1 tsp cumin
¼ tsp turmeric
¼ tsp chili powder optional
3 pinches salt, plus more to taste at the end
1 cup tomato purée, canned
1 cup full-fat coconut milk
1 handful fresh cilantro, chopped

product used in the recipe

Regenerative Organic White Basmati Rice

1

Add mango chutney ingredients to a saucepan and cook, covered, on low heat for 45-60 mins. If it starts to stick to bottom of saucepan, add water.
2

Meanwhile, in a small-medium sized saucepan, add olive oil, onion, bay leaf, cinnamon, and cumin. Toast on medium heat for 1 min. You should smell the aromas of the spices.
3

Add rice and stir for another 2-3 mins. Add water and salt and bring to a boil.
4

Cover, turn heat down to low, and cook for 19 mins. Turn off heat and let sit, covered, for 5 mins. Fluff rice with a fork, garnish with cilantro.⁣
5

While rice is cooking, steam tempeh for 5-10 mins.
6

In a high-sided sauté pan (or a medium to large pot), add olive oil, onion, garlic, and ginger. Sauté until it just starts to get golden in color. If it’s cooking too fast, add a little water to keep it from burning.
7

Add garam masala, cumin, turmeric, chili powder, and salt, and sauté for 1 more minute.
8

Add tomato purée and coconut milk, and mix. Turn heat down to low and cook down the puree for ~4-5 mins. Add more salt to taste.
9

Add tempeh cubes and cook for another 4-5 mins, or until sauce has thickened and resembles that perfect curry texture.
10

Add chopped cilantro and serve with rice and chutney.