Preparation time 10 min
Cooking time 20 min
This recipe keeps for 3 days
Ingredients (4 servings)
Curry
- 1 block Tempeh (cubed)
- 1 head medium Cauliflower, raw (cut into florets)
- 2 tbsp Grapeseed oil
- 1 tbsp Ginger root, raw (minced)
- 400 g Diced tomatoes, canned
- 400 g Coconut milk, canned
- 6 clove Garlic, raw (minced)
Rice
- 1 cup Brown rice, uncooked
Spices
- 4 tsp Curry powder
- 2 tsp Turmeric, ground
- 1 tsp Chili powder (to taste)
- 1 tsp, ground Cumin
- 1 tsp Salt (to taste)
- 1/8 tsp, ground Black pepper
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Instructions
-
Cook the rice
Bring water to a boil and stir in the rice and a pinch of salt. Cook according to the packet instructions. -
Prepare the tempeh (Optional)
To remove the bitterness from the tempeh and to open its pores to absorb the flavours of the marinade plunge the tempeh into a small pot of boiling water and simmer gently for 10 minutes.
If you are in the hurry and like the tempeh taste as is, you can skip this step. - Add the tempeh cubes and cauliflower florets to a medium bowl and toss them with curry powder, ground turmeric and cumin.
- Heat a large skillet over medium-high heat. Once hot, add the cooking oil, tempeh cubes and cauliflower florets. Sauté for 5 minutes, stirring frequently.
- Next add the minced ginger, garlic and chili powder. Sauté for one more minute, until fragrant.
- Add the diced tomatoes and coconut milk and stir to combine. Bring to a simmer over medium heat. Once simmering, reduce to a low heat and cook for around 10 minutes, stirring occasionally. Taste and adjust flavors, don’t be shy with seasonings!
- Serve on top of rice. Enjoy!
- Leftovers keep well in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
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Nutrition
One serving contains 627 calories, 23 grams of protein, 38 grams of fat, and 59 grams of carbohydrates.
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