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14Ingredients
90Minutes
460Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup long grain brown rice
- 2 cups water
- 8 oz. tempeh
- 1 1/2 cups low sodium vegetable broth
- 1 yellow onion (medium, chopped)
- 2 cloves garlic (finely chopped)
- 1 Tbsp. ginger (freshly grated)
- 1 Tbsp. curry powder (ground)
- 2 tsp. ground cumin
- 13.5 oz. light coconut milk
- 1 sweet potato (large, peeled and cut into 1/2-inch chunks)
- 1/2 lb. green beans (trimmed and cut into 1-inch pieces)
- 1/4 cup chopped cilantro (divided)
- 1/4 tsp. sea salt
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium770mg22% |
| Protein15g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A80% |
| Vitamin C20% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Gaby Hobbs 3 years ago
Such a good recipe! Follow it exactly though used regular coconut milk not light. Have made it many times and it always comes out great. Steaming tempeh gives it a good consistency and cilantro on top of the dish brightens all the flavors. Highly recommend!!
Rachel Mahre 5 years ago
Flavor was delicious, I just wish it was more creamy. Next time I’ll use coconut cream instead of coconut milk.