Monday, February 20, 2012

Spicy Stir-Fried Tempeh with Coconut Curry Rice!

This dish is delish! It's got a wonderful mix of subtle flavors, warming spices and filling heartiness that's perfect for a cold day, a rainy day... a Monday... any day! :)

Tempeh-ting you with tempeh!
Here is a lil' history on this dish! So one day my boss was eating this really awesome smelling rice curry coconut thing, and I (Alex) kept staring it. He eventually told me what it was and offered me a taste, and I probably had the closest thing to an orgasm in the lab without getting in trouble or embarrassed (yes, thanks for sharing). He then e-mailed me the recipe, and we made it with some improvisation, and it turned out awesome!

It packs a balanced and healthy punch of whole grain and hearty protein, and coconut fat which is *totally* good for you (according to some people). And tasty! :D

Spice Stir-Fried Tempeh with Coconut Curry Rice
adapted from... we'll get back to you on that...
serves 4 - 6

Spicing it up!
the rice
1 3/4 cup brown rice (uncooked)
1 Tbsp sesame oil (toasted is way tastier, but regular works fine too)
1 onion, chopped
2 Tbsp finely chopped fresh ginger
3 cloves garlic, chopped
1 Tbsp curry powder
1 tsp cumin
1/2 tsp salt (to taste)

1-13.5 oz can coconut milk (FULL FAT!! Always!)

ze tempeh
2 tsp ground paprika
1 tsp ground cayenne
2 tsp curry powder

1 lb of tempeh, cubed

2 Tbsp sesame oil
2 cloves garlic, chopped
1 Tbsp whole coriander seeds
2 tsp whole cumin seeds

four medium carrots, chopped into matchsticks (feel free to toss in some other veggies if you have 'em around!)

1/4 cup orange juice

the rice
1. Step one! Cook your rice! We boiled 4 cups of water, and cooked the rice on medium heat (covered) until it was absorbed, about 45 minutes (your rice may have other recommended cooking instructions, so check the bag if it came in one). A rice cooker also works just dandy if you've got one.
Just rice...WAITING TO BECOME AWESOME!!! \(@_@\)
2. In a separate (deep) pan, heat up the sesame oil. Add your chopped onion, ginger, and garlic, and cook over medium-high heat (stirring COMPULSIVELY! or just occasionally, it's more of a stylistic thang) until the onions start to soften up and caramelize. Add in the curry powder and cumin powder, stir well, and saute for another minute or so.

Sauteing onions!
3. Carefully add the cooked rice and coconut milk to onions/spices, and give it all a good stir. Add the salt! Simmer for a few minutes to let all the delicious flavors meld together.... Mmmm~

(~@o@)~ This rice will make you go coconutts!!! ~(@o@~)
ze tempeh! 
1. In a large bowl, toss the tempeh with the paprika, cayenne, and curry powder.

2. Heat the sesame oil in a pan, and add the chopped garlic, and coriander and cumin seeds. Saute for a few minutes, stirring occasionally (or constantly, if you're Alex :D). Stir well!

Toasting things has become a lil' obsession of mine...
2. Add in the tempeh and the carrots! If it's looking a little dry, add a touch more oil. Saute for a 5 - 10 minutes until it starts to brown.

3. Throw (well, gently loft) in the orange juice, and heat until most of the liquid cooks off, generally another few minutes.

4. Remove from heat, and serve atop a bed of delicious steaming coconut curry rice. Mmmmmmmm. MMMMMM. But seriously. Yummmmmmmm.

 (~^_^)~ Coconut Rice with Tempeh! ~(^_^~)
Share with friends, and enjoy! :D


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