Spiced Coconut Tempeh And Rice Recipe

Name: Spiced Coconut Tempeh and Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice; 2 - 3 pcs Gondhoraj Lime; 200 g Hello Tempayy Simply Natural Tempeh Crumbles; 250 g Spring Onion; 250 ml Olive Oil; 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch; 50 g Sakthi Curry Powder; 750 ml Catch Clear Lemon N Lime Flavoured Water; 1 kg Whole Farm Grocery Sugar (Packet); 500 ml Conscious Food Cold Pressed Coconut Oil; 1 kg Simply Staples Mineral Rich Sea Salt; 100 g Everest White Pepper; 50 g Black Pepper

Fusion cuisine

About this recipe

A gluten-free, vegetarian dinner featuring tofu simmered in a fragrant coconut curry sauce with jasmine rice. Perfect for those seeking a flavorful and satisfying meal solution.

Ingredients

100 g Sambar Onion Peeled
1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
2 - 3 pcs Gondhoraj Lime
200 g Hello Tempayy Simply Natural Tempeh Crumbles
250 g Spring Onion
250 ml Olive Oil
1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
50 g Sakthi Curry Powder
750 ml Catch Clear Lemon N Lime Flavoured Water
1 kg Whole Farm Grocery Sugar (Packet)
500 ml Conscious Food Cold Pressed Coconut Oil
1 kg Simply Staples Mineral Rich Sea Salt
100 g Everest White Pepper
50 g Black Pepper

Instructions

1. Set the Instant Pot to sauté mode on high heat and add 1 tablespoon of extra-virgin olive oil.
2. Once the oil is hot, add 1 finely chopped onion and sauté for 2 minutes. Stir in 1 teaspoon of ground turmeric and 1 tablespoon of curry powder, cooking for 1 minute to release the spices' aroma.
3. Add 200 g of tempeh crumbles and season with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper. Pour in 1/2 cup of water and stir well. Secure the lid and set the Instant Pot to pressure cook on high for 8 minutes.
4. Once cooking is complete, perform a quick release of the pressure. Carefully remove the tempeh and set it aside on a platter.
5. Add 1 1/3 cups of jasmine rice and 1 1/2 teaspoons of sugar to the pot. Secure the lid again and pressure cook on high for 4 minutes.
6. While the rice cooks, prepare the tempeh by ensuring it is evenly coated with the curry sauce left on the platter.
7. When the rice is done, allow the Instant Pot to naturally release pressure for 10 minutes, then release any remaining steam.
8. Gently fold the tempeh back into the pot with the rice and stir in the juice of half a lime. Adjust seasoning with additional salt and pepper if needed.
9. Serve the dish in bowls, garnished with lime wedges for an extra burst of flavor.