Now that it’s Tuesday, my Vegan MoFo plan seems to be taking shape. On Mondays, I’m going to post about upcoming events in my area, which are sort of food related, in that all of the events revolve around cool vegan people talking about vegan food. On Tuesdays I’m going to be posting recipes. On Wednesdays I’m going to talk about restaurants and delcious food that I’ve eaten in them. On Fridays I’m going to review cookbooks and post pictures of my food. But what about Thursday, you ask? I’m still not sure what to do on Thursdays. Should I post health tidbits? Reviews of my favorite vegan foods? Cute cat pictures? Should I just take a nap? I still have two days to figure that one out.
For my first MoFo Tuesday, I’m sharing my Mango Tempeh Curry. This is the perfect meal for spring, when the days are warm and the evenings are chilly or those days when you’re craving fresh produce, but aren’t quite ready to give up hearty, hot meals yet.
I’ve had people tell me that they don’t know what to do with tempeh, and I think this is a great starter recipe. If you find that tempeh is a little too much of a fermented flavor for your tastes, you can either steam in over hot water for a few minutes, or you can simmer it in a bath of vegetable stock for about half an hour. I often simmer it while I’m preparing the rest of the ingredients, and then use the same pot to the cook the meal.
Mango Tempeh Curry
- 1 tablespoon coconut oil
- 2 tablespoons tamari
- 8 oz package of tempeh
- 1 medium red onion diced
- 1 teaspoon sea salt divided
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 large mango peeled and diced
- 1 1/2 cup coconut milk not coconut beverage
- 1/2 cup pineapple juice
- 1 tablespoon curry powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes optional
- 3 cups cooked brown rice for serving
- 1/4 cup fresh cilantro chopped, for serving
Melt the coconut oil in a large pan over medium heat. Mix in the tamari, and then add the tempeh. Flip the tempeh cubes around in the coconut oil-tamari mixture with a spatula to coat it on all sides. Cook for about 2 minutes per side, until each side is lightly golden.
Add the onions and a pinch of salt to the pan, and continue cooking, stirring frequently, until the onion is translucent and fragrant. Add the bell pepper, garlic, and ginger to the pan and cook for about 5 more minutes, until the vegetables begin to soften.
In a small bowl, whisk together the the coconut milk, pineapple juice, curry powder, crushed red pepper flakes if using, black pepper and the remaining salt. Add the mixture to the pan along with the diced mango.
Bring the mixture to a boil, and then lower the heat and allow the dish to simmer for 15 minutes, stirring occasionally.
Serve over brown rice, garnished with chopped cilantro.