Ingredients:
-3 cups vegetable broth
-1 can coconut milk
-3 Tbsp avocado oil
-1/2 Tbsp minced garlic
-1 tsp cumin seeds
-2 tsp turmeric
-4 oz. can diced jalapeños
-4-5 Tbsp yellow curry powder
-3 cups arborio rice
-1/2 cup white cooking wine
-1 cup diced sweet potato
-1 cup frozen green peas
-2 sliced orange bell peppers
-1 cup diced tempeh
-1/2 cup chopped broccoli
Instructions:
-Combine broth and coconut milk in saucepan, bring to a boil, reduce heat to low, cover, and simmer
-Heat avocado oil on high in pan
-Add garlic, cumin seeds, turmeric, jalapeños, and curry powder
-Saute for 1-2 minutes
-Add white cooking wine to deglaze pan
-Add rice and stir to cover with oil and spices
-Add 2 cups of broth/coconut mixture
-Stir, and once broth/coconut mixture is absorbed, add remaining broth/coconut mixture from saucepan
-Stir in all vegetables and tempeh
-Reduce heat to medium-high, cover, and let cook for 5-7 minutes
-Stir thoroughly, reduce heat to medium-low, cover, and let cook for another 10-15 minutes
Recommend adding salt to taste after serving.
Serves 3-4 adults generously with leftovers.
If you try this one, please let me know how you like it. :)
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