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Ingredients

1 cup long-grain brown rice
2 cups water
1 (8-ounce) package tempeh
1 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
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 sea salt

Description

Tempeh Absorbs The Rich Spices And Coconut Milk In This Simple Curry. Cook The Rice And Steam The Tempeh While Prepping Your Other Ingredients And It Will Come Together Quickly.

Wholefoods