SWEET CURRIED TEMPEH WITH PEAS OVER CILANTRO BASMATI RICE

I chose tempeh as the main protein for this dish because it soaks in all of the delicious juices of the curry while it's simmering.

INGREDIENTS FOR CURRY SAUCE
2 tbsp. olive oil
1 onion - any kind will do
1 can (28oz.) organic tomatoes
3 cloves fresh garlic
4 tbsp. coriander
2 tbsp. tumeric
2 tbsp. chili powder
chili peppers in adobe sauce - these were the only chili's I had on hand, use anything you like for heat
2 cups milk - soy or coconut can be used, what ever you have on hand
generous dash of cumin
1 cup frozen peas
salt and pepper as needed
lot of fresh cilantro

Heat olive oil in large pan. Dice and saute onion. Add chopped garlic. Stir and simmer until very fragrant. Add spices. Add tomatoes and peas. Stir to coat everything in seasonings, add milk as needed to make creamy and simmer. Turn up heat and submerge tempeh in sauce. I also used already grilled chicken for a less vegetarian option. Let everything bubble and simmer to blend the flavors together, about 15 minutes. Serve over rice, topped with fresh chopped cilantro and warm naan.

RICE
Cook brown basmati rice according to directions on package. I soak the rice in water and garlic infused olive oil for about 30 minutes. I also mixed lots of cilantro and lime juice with seasoned spicy sea salt for a fabulous flavor combination.

TIP: Do you love cilantro but have trouble keeping it fresh? Try Dorot's frozen cubes of cilantro, I found mine at Trader Joe's and it is just like using the herb fresh!

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