23 January 2010

Tempeh Masala with Coconut Rice

Indian cuisine may be my favorite type of food. Ever. While I haven't yet mastered making complex Indian sauces from scratch, I did find an excellent tool to enjoy delicious Indian food at home anytime. Jyoti Indian Cuisine does come in a can, but don't let that deter you. All of their varieties are delicious; every single one I have tried has been great. Here I used their basic Masala sauce and added sauteed vegetables and marinated tempeh cubes. When paired with mildly sweet coconut rice, this is a fabulous and healthy meal.


Tempeh Masala:
  • 2 tablespoons olive oil
  • 1 small-medium onion, thinly sliced
  • 2 cloves minced garlic (1 tablespoon)
  • 1 package lemon flavored tempeh-tations (unmarinated tempeh would work as well)
  • 1 cup button mushrooms, sliced
  • 1 cup cherry tomatoes, halved (about 15-20 tomatoes)
  • 1 cup frozen chopped kale (or spinach)
  • 1 can Jyoti Masala sauce

Coconut rice:
  • 1 cup brown rice
  • 1 can coconut milk
  • 1/2 cup water
To begin this meal, bring brown rice, coconut milk, and water to boil in a sauce pan. Once boiling, cover and turn heat down to the lowest setting possible. Allow the rice to steam this way while you prepare the masala dish, about 40 minutes.

In a saute pan, heat the oil on low and add the onion. Allow to cook on low for about five minutes before adding the garlic to the pan. Stir and continue to cook on low for another five minutes. Veggies should now just be slightly translucent and soft. Turn heat up to medium-high and add the tempeh. Brown on both sides, about three minutes each side. Add mushrooms, tomatoes and kale to the pan. Stir and allow everything in the pan to cook on medium high for another five minutes, stirring occasionally. If the kale is still frozen when added to the pan, it will melt and add enough liquid to prevent anything from burning in the pan. Add masala sauce to the pan, stir and bring to a boil, then turn down the heat and allow the mixture to simmer until everything is heated through and the sauce has reduced slightly, about 5-10 minutes.

Check on rice, it should be just done at this point. When finished it will be tender enough to eat but still slightly nutty with a thick sauciness coating the grains. Serve in a bowl half filled with rice and half filled with the tempeh masala. The spice and tang of the masala mixture will pair well will the mild sweetness of the rice. Enjoy!

1 comment:

  1. i like this quick fix.

    my indian DIY at home quick meal is:

    >near east curry cousous(http://www.neareast.com/#products/mediterraneancurryparmesancouscous), a handful of baby arugula, patel's microwavable chana masala (http://www.patelscuisine.com/product.php)



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