• Course

    Main Course

  • Prep time

    20 Mins

  • cook time

    1 Hour

  • servings


  • Author



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
  •  tsp chili flakes
  • pinch salt

Jeera Rice

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.

product used in the recipe

Regenerative Organic White Basmati Rice

Instruction video