• Course

    Main Course

  • 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
  •  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 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 coconut milk full fat
  • 1 handful fresh cilantro chopped

products used in the recipe

  • 1

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

  • 4

    Add water and salt and bring to a boil.

  • 5

    Cover, turn heat down to low, and cook for 19 mins. Turn off heat and let sit 5 mins, covered. ⁣

  • 6

    Fluff the rice with a fork, garnish with cilantro.

  • 7

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

  • 8

    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.

  • 9

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

  • 10

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

  • 11

    Add more salt to taste.

  • 12

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

  • 13

    Add chopped cilantro and serve with rice and chutney.

products used in the recipe

Instruction video