Second meal from good old Sun Basket. It's the second of two non soy-free meals on the blog. Again, as a rule I don't have anything soy based, but rules were made to be broken every once in a while.
Serves: 2 | Time: ~ 30 min
Ingredients
1 cup of Basmati rice
1 block of Tempeh
2 shallots, peeled and finely chopped (~1 cup chopped)
Sun Basket coconut curry (#tomatoes, #CoconutMilk, onion, #cashews butter, garam masala, garlic, ginger, turmeric, coriander)
Baby #spinach
S&P
1-2 tbsp EVO
Cilantro, chopped for garnish
Instructions
In a small sauce pot, combine the rice and 1.25 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until rice is tender and water is absorbed, 15-20 minutes.
Meanwhile, chop the tempeh in 1/2 inch cubes. In a large frying pan, combine the tempeh and 1 cup of water and bring to a boil. Cook over high heat stirring occasionally for 6-8 minutes. Transfer to a plate and dry with a paper towel.
In the same pan used for the tempeh, warm 1-2 tbsp EVO over med-high heat. Add tempeh and cook until lightly browned, stirring occasionally for 4-6 min.
Add shallots, salt and pepper, and cook another 4-5 minutes until shallots are softened.
Stir in the coconut curry and 1/2 cup of water and bring to a boil. Reduce to a simmer and and cook, stirring occasionally for another 4-5 minutes or until the sauce thickens.
Add spinach and cook until wilted, another 1-2 minutes.
Remove from heat and season with S&P to taste.
Serve the tikka masala over the rice and garnish with cilantro. Enjoy!
What I ate and drank today
4 glasses of water
3 cups of coffee
Falafel wrap
Banana
Bowl of cornflakes with dried cranberries
Tikka masala tempeh
Red wine
Exercise
~2.5 miles of walking