We give this one a 3 out of 5. So many great ingredients and so much preparation and pot dirtying for it not to be better. We don't know what went wrong, or what was missing rather. We modified the recipe from Whole Foods. Their recipes never seem to turn out very flavorful, so I don't know why we keep trying them. Has anyone else had this problem with Whole Foods? It really seemed like it was just missing a little sauce or something and it could've been good. Maybe worth a re-try if we're feeling up to the chopping challenge. If you do make it, don't do all the chopping first - do it once you've got the rice and tempeh started to save some time.
- 1 cup long-grain brown rice
- 1 (8-ounce) package tempeh
- 1 1/2 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon ground curry powder
- 2 teaspoons ground cumin
- 1 (13.5-ounce) can light coconut milk
- 1 large sweet potato, peeled and cut into 1/2-inch chunks
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1/4 cup chopped cilantro, divided
- 1/4 teaspoon salt
- Cook rice according to package instructions (reminder: this usually takes about 45 minutes for brown rice).
- Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
- Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally.
- Stir in curry and cumin and cook for 1 minute.
- Add coconut milk, potatoes, tempeh, green beans and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 15 minutes or until potatoes and green beans are tender.
- Stir in 3 tablespoons cilantro and salt.
- To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.