Tikka Masala Tempeh with Spinach and Basmati Rice

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

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