Tuesday, August 16, 2005
Curried Tempeh with Brown Rice and Peas
Source: A Year in a Vegetarian Kitchen by Jack Bishop
3 3/4 cups water
1/4 cup tamari (I used low-sodium soy sauce)
1 tablespoon curry powder
1 tablespoon minced gingerroot
8 ounces tempeh, cut in half the long way and then cut into 1-inch squares
3 tablespoons canola oil
2 small onions, halved and thinly sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 cup long-grain brown rice (I used brown basmati)
2 cups frozen peas, thawed
2 tablespoons minced fresh cilantro leaves (I forgot to add this - we actually had some on hand!)
1. Combine 1 cup of the water, the tamari, curry powder, and ginger in a medium saucepan. Add the tempeh and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Remove the pan from the heat, uncover, and allow tempeh to cool to room temperature in the liquid. Drain the tempeh and discard the liquid. (I reserved the liquid and added it to the brown rice - see notes below - why waste all that good seasoning??)
2. Heat 2 tablespoons of the oil in a large sauté pan over medium heat until shimmering. Add the tempeh and cook until nicely browned and crisp, about 7 minutes. Transfer the tempeh to a bowl and set aside.
3. Add the remaining 1 tablespoon oil to the pan along with the onions. Cook, stirring often, until the onions are golden, about 7 minutes. Stir in the turmeric and coriander and cook until fragrant, about 1 minute. Add the rice and cook, stirring constantly, for 1 minute.
4. Add the remaining 2 3/4 cup water (I used the reserved liquid from the tempeh and enough water to equal 2 total cups of liquid. 2 1/4 cups might have worked better - the rice was quite firm, but I prefer it firm rather than too soft.) to the pan and bring to a boil. Reduce the heat, cover, and simmer gently until the rice is done, 40 to 45 minutes. Stir in the peas, cilantro, and tempeh and heat through for several minutes. Adjust the seasonings, adding salt to taste and serve.
I talked about this recipe HERE.