Tempeh Vegetable Korma | Plant-Based Recipes
Roast carrots and green beans, cook tempeh, and blend rich korma sauce for a flavorful vegan meal. Perfect for a cozy dinner!
Keywords
- Chef's Choice
- Spring Recipes
- Dinner
- Tempeh
- Root Vegetables
- Nuts
- Beans/Legumes
- Grain Bowl
- Indian
- High-Protein
- Gluten-Free
- Winter Recipes
- Seasonal Menu
Ingredients
- ½ cup basmati rice
- 2 carrots
- 4 oz green beans
- 8 oz tempeh
- 1 onion
- 1 oz fresh ginger
- 3 cloves garlic
- 1 tbsp curry powder
- 1 tsp garam masala
- 5.5 oz coconut milk
- 14.5 oz canned diced tomatoes
- 2 tsp agave
- 2 tbsp mango chutney
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
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